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: Weston's Favourite The Classic Ginger Crunch

Weston's Favourite The Classic Ginger Crunch

My brother Weston loves this Ginger Crunch as it is so thin and crispy + it contains no healthy rolled oats...just pure sin (butter)

Ingredients:

Base

150g Butter, softened

1/2 Cup Sugar

1 1/2 Cup Flour

1 Teaspoon Baking Powder

1 1/2 Teaspoon Ground Ginger

Icing

75g Butter

1 Cup Icing Sugar

2 1/2 Tablespoons Golden Syrup

2 Teaspoons Ground Ginger

Preheat oven to 180C.

Cream first measure of butter and sugar together.

Mix in remaining crust ingredients until combined and crumbly.

Press into baking paper lined tray (20cm by 30cm) and bake for 20 mins or until lightly browned.
Note: It should just fit the base of the tin if pressed out thinly enough.

When crust has been taken out of the oven, melt the second measure of butter in a heavy based saucepan. Add golden syrup, then ginger and icing sugar, whisking with each addition until it forms a smooth runny icing.

Pour on top of the hot base and spread out evenly with a knife or by tilting the tray. Cut now, when hot into squares and leave to cool.