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January 4th, 2016
A Delicious Ginger Crunch

Ginger Crunch

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. Smile

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

Method:

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.

Topping:

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

Shelley’s Notes

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?

2 comments to “A Delicious Ginger Crunch”

  1. That looks and sounds great.


  2. Ginger is a favorite of mine. I never used to like it as a kid, but it has grown on me.