Ginger and Sansho Pepper Crumb

Name: Ginger and Sansho Pepper Crumb
Yield: Makes 300 g (3½ fl oz)
Cuisine: Australia
Ingredients: 2 teaspoons ground ginger; 175 g (6 oz) self-raising flour; 50 g (1¾ oz) unsalted butter; 50 g (1¾ oz) muscovado dark sugar; 60 g (2¼ oz) golden syrup; 2 teaspoons sansho pepper

Preparation info

Makes
300 g

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

60 g (2¼ oz) golden syrup
50 g (1¾

Oceania
Australia
Sydney
Vegetarian

Method

Preheat the oven to 160°C (315°F/Gas 2–3).

Place the golden syrup, muscovado sugar and butter in a saucepan and heat gently until completely melted and combined. Put the flour and spices in a bowl, add the golden syrup mixture, and mix until the dough comes together.