Tuesday, July 20, 2010

Biscuits, Cookies and Slices: Chewy Ginger Crunch

Chewy Ginger Crunch

This is a variation of Jo Segars Wholemeal Ginger Crunch, but its not wholemeal. 
My favourite Ginger Crunch is still the classic Edmonds, however this competes which a more modern chewy twist.

150 grams Butter
2 Tablespoons Golden Syrup
3/4 Cup Brown Sugar
3/4 Cup Shredded Coconut
1 1/2 Cups Rolled Oats
3/4 Cup Plain Flour
2 Teaspoons Baking Powder
3 Teaspoons Ginger

100 gram Butter
6 Tablespoons Golden Syrup
2 Cups Icing Sugar
2 Teaspoons Ground Ginger

Preheat oven to 180C.

Place butter, brown sugar and Golden syrup in a heavy-based pot over a medium heat until butter is melted.

Remove from heat and mix in rest of base ingredients and pour into a lined 20 x 30 cm tin.

Cook in oven for fifteen minutes or until brown (watch).

Remove from oven and leave to cool.

Place butter, golden syrup and vanilla in a heavy based pot over a medium heat until the butter is melted.

Remove from heat. Add ginger and icing sugar and whisk (to avoid any lumps, as I am not a big fan of sifting) till smooth.

Pour icing sugar over base, and leave to cool for half an hour.

Cut into slices in tin when just warm and icing semi-set.


  1. I have been visiting your recipe blog from past 3 months. The way of recipe tips looks to be easy for all readers. I would personally recommend our blog visitors to subscribe to obtain useful posts like this periodically. Particularly post on "Chewy Ginger Crunch" is awesome. Get in touch with us via our websites vegetarian restaurants at ooty | veg restaurant at mahabalipuram