Wholemeal Ginger Crunch

Pre heat the oven to 160c/325F/Gas 3

Place the flour, bicarb, cream of tartar and ground ginger in a large mixing bowl. Chop the butter into small pieces and rub into the flour mixture until the mixture resembles breadcrumbs.

Mix in the brown sugar and the syrup. (This recipe works well if you have a food processor in which case, put all the ingredients in the bowl and whizz together!)

Press the mixture into an 8in/20cm square cake tin, or swiss roll tin. Bake for 45 – 50 mins until brown.  Cut while warm and sprinkle with caster sugar.