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.


Ingredients:
Base:
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

Icing:
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.



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