I really, really like Ginger Crunch, and I’ve been on the lookout for a good recipe for ages. This recipe comes from the recipe book A Treasury of New Zealand Baking and is from Jo Seagar. I liked this recipe because of the super gingery flavor and the fact that it has wholemeal flour, which makes it feel healthy…even though it isn’t really.
Ingredients for base:
150 grams butter
2 tablespoons golden syrup
3/4 cup brown sugar
3/4 cup long-thread coconut (I didn’t have any so used finer coconut)
1 1/2 cups rolled oats (porridge/oatmeal)
3/4 cup wholemeal flour
2 teaspoon baking powder
3 teaspoon ground ginger
1 cup chopped crystallised ginger
1. Melt the butter, golden syrup, and sugar together in a saucepan.
2. Place the other ingredients in a bowl and stir in the melted ingredients from 1 above.
3. Preheat the oven to 180C. Line a slice tin with baking paper and flatten the mixture into the tin.
4. Bake for 20 minutes until golden.
100 grams butter
6 tablespoon golden syrup
2 1/4 cups icing sugar (confectioners sugar)
3 teaspoons ground ginger
Method for Topping:
1. Melt the butter and golden syrup together then add the ginger and icing sugar to make a frosting.
2. Spread the topping on the warm base.
3. Chill and cut into pieces
1. I added a little extra icing sugar since the frosting ran off the base the first time I made it. I put it in the fridge the second time and didn’t lose my frosting.
2. This is crunchy and gingery, although a little sweet. It was delicious and I can see myself making this often.
3. I used bake instead of fan bake, and the 20 minutes was the perfect cooking time.
Are you a fan of ginger?