Ginger Crunch is always good - and this oaty version is an awesome twist on the classic shortbread style recipe
1 Bag (420g) Not so Humble Crumble
1 ½ cups Icing Sugar
3 Tablespoons Golden Syrup
4 teaspoons ground Ginger
Preheat oven to 180C
Grease and Line a loaf tin (ours is 21 cm x11 cm)
Empty the bag of Not so Humble Crumble into the tin and press down firmly to make a compact layer. Try and get the layer level so your topping covers evenly. - but don't stress - its home baking so its not supposed to be perfect!
Bake for 25 minutes until golden.
While the base is cooking. Combine the icing sugar, butter, golden syrup and ginger in a pot and heat over a low to medium heat - stirring regularly until it comes together.
When the base is cooked - remove from the oven and poor over the ginger topping and allow to cool fully and the topping to set.
Once cool, cut into 10 pieces and eat.