First, let me say that I really enjoyed making and tasting this recipe for ginger crunch. For anyone who loves the taste of ginger, this biscuit is really packed with flavour. Personally, I like the combination of sweet and spicy tastes. In fact, I even added some extra crystallised ginger on top for the flavour and because it looked nice.
This recipe for ginger crunch is from a New Zealand friend, and most recipes that she sent me are for biscuits. Although the recipe looks long because it is in two parts, it is actually quite easy and quick. Additionally, it makes a lot since a little piece of biscuit is so full of flavour and richness.
Ingredients
Cookie Base
115g sugar
200g flour
1 tsp ground ginger
1/2 tsp baking powder
115g unsalted butter
Icing
85g unsalted butter
1 1/2 Tbsp golden syrup
1 Tbsp ground ginger
85g icing sugar
2 Tbsp crystallised ginger, finely chopped (optional)
Instructions
Pre-heat the over to 180C. Line a 9×13 inch baking pan with greaseproof paper, or use a silicon pan.
First, mix the sugar, flour, ground ginger and baking powder in a bowl. Then use a pastry blender or your fingers to blend in the butter until the mixture forms fine crumbs. Next, spread the crumbs in the bottom of the baking pan. Finally, press lightly and spread the mixture evenly.
Bake for 20-25 minutes until the base is a light brown.
In the meantime, prepare the icing. In a small saucepan, heat the butter, golden syrup and ginger over medium-low heat. When they are melted and combined, sift in the icing sugar. Mix well.
Remove the base from the oven and immediately pour on the icing. Spread evenly over the top with a spatula. Finally, sprinkle with the crystallised ginger pieces (optional). Cut into about 32 fingers and set aside to cool. Store in an airtight container for up to 3 days.
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