Here a little story about ginger crunch. Once upon a time I was working hard. Really hard. I was out doing presentations for clients and in between appointments I stopped at a well known cafe in St Clair and bought some ginger crunch for my partner and a scroll for me. After eating the scroll, I was still hungry so I looked at the ginger crunch. Anyone who knows me well will know that I don't share things I really like. So I declared the ginger crunch was not my partners anymore, it was now mine. Then BAM! I bit a huge chunk out of the side of my cheek when uncontrollably eating the ginger crunch. Blood all through my mouth and 3 days of bruised pain. I don't really eat sweets so I think it was the universe telling me to stay away from sugar and to share with others.
When I decided to make this about 2 weeks ago, it took me a week and a half to get over the horror of the bitten cheek. We finally got around to getting the ingredients yesterday and joined in on the flat baking activities on a Sunday afternoon.
Just so you know, making ginger crunch is so damn easy. If I know how easy it was, I would of made it ages ago. For this recipe I made double so it would go further. A tip, you dont really need to do this. We now have way too much crunch.
Ingredients
The Base
225g plain flour
100g caster sugar
1 teaspoon baking powder
2 teaspoon ground ginger
150g butter, cut into cubes
The Icing
150g butter
60ml (4 Tablespoons) golden syrup
300g icing sugar, sifted
2 tablespoons ground ginger
Method
Preheat oven to 180c. Line a baking tin with baking paper. To make base, put the flour, sugar, baking powder and ginger in a food processor. Pulse several times to combine.
Add butter and process for a further 30 seconds or until mixture resembles fine breadcrumbs.
Press the mixture into prepared tin and level off using back of spoon. Bake of 20-25mins or until lightly golden. Remove from oven and cool completely.
To make icing, put butter and golden syrup in a medium saucepan and heat until just melted.
Add the sifted icing sugar and ground ginger and cook for a further 1-2 minutes stirring constantly until smooth. Remove from the heat and pour over cooled base. Let set and then refrigerate till completely cooled. (it took 2 hours on my fridge)
