Ginger Crunch Recipe by Kiri Lord

Posted by Competition Entrant on 25/11/2013

  • Blog post
  • 5 of 5 8
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Can be made with these products:

Ingredients

Base:
115g sugar
200g plain flour
1 heaped teaspoon ground ginger 
½  teaspoon of baking powder
115g room temperature butter

Topping:
55g butter 1 tbsp golden syrup
2 heaped tsps ground ginger
55g icing sugar

Entered by Kiri Lord on 25/11/2013

Any self respecting baker in New Zealand would have a 'traditional' ginger crunch recipe to hand passed down from their Mum or Grandmother. The crunch should be buttery and crispy (unlike the awful commercial varierty which is thick and doughy). I always up the amount of ginger in the base and topping so it can truely be called Ginger Crunch.

Method

  1. Put all of the ingredients into a food processor and process until the mixture forms fine crumbs.
  2. Press into a shallow 30cm x 21cm tin. If non stick base lined with baking paper
  3. Bake 20-25 minutes in a preheated 180c oven until a pale, golden brown.
  4. While the base is cooking make the topping. Melt all of the topping ingredients over a medium heat unitl runny, well combined and the sugar has melted. Immediately pour the topping over the base as soon as its cooked. Leave to cool a little for the topping to set.
  5. Then slice into 12 squares.

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Ingredients

Base:
115g sugar
200g plain flour
1 heaped teaspoon ground ginger 
½  teaspoon of baking powder
115g room temperature butter

Topping:
55g butter 1 tbsp golden syrup
2 heaped tsps ground ginger
55g icing sugar

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