Gingercrunch Bread

Something a little strange.


I love both gingerbread and gingercrunch so I thought I might mix it up and try it out.

The gingerbread is the bottom layer, then the base of the ginger crunch was crumbled on top and baked. Then the icing was drizzled over. 

Perhaps these would be better if they were in muffin tins instead of a large cake pan. Either way the taste and mix of textures are fantasic.

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.