Wednesday, September 29, 2010

Ginger Crunch

I love the homely rich warm scent of ginger. It reminds me of when my grandma and I used to bake as a kid and (because oldies love them some ginger) my super quick recipe for classic ginger crunch particularly brings back fond memories.

I have adapted the classic so that the topping is not a dark sticky goo but rather a light smooth caramel coloured frosting of sorts. I prefer this to the original and it takes a lot less time to set in the fridge!




Ingredients for Base:
125g Softened Butter 
1⁄2 cup sugar
1 1⁄2 cups plain flour
1 tsp baking powder
1 tsp ground ginger

Ingredients for Icing:
160g butter
1 cup icing sugar
4 TBSP golden syrup
5 tsp ginger (powdered)
1 cup icing sugar

Base
1. Cream butter and sugar until light and fluffy. 
2. Add flour, baking powder, ginger and stir. Make sure it holds a shape when squeezed together. 
3. Press into 20 x 20 slice tin. 
4. Bake at 190 C for 20mins or until light brown.
Frosting
5. While the base is baking, put butter, golden syrup, ginger and 1 cup of icing sugar  into a saucepan over a low-medium heat, stirring constantly. 
6. Once butter has melted, take off heat and beat in the other cup of icing sugar. 
3. Pour over warm base and spread evenly. 
4. Leave to cool for 5 minutes, transfer to the fridge for 2 hours and slice when cold.







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