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Recipe: Classic Ginger Crunch

Posted on 03 July 2016

Ginger Crunch may just as well be up there with the Pavalova in iconic Kiwi baking. This recipe is a classic in many households and can always be relied on for a mouth watering treat that never ends at just one slice. 


 

Ginger Crunch Recipe 

For the shortbread base:
125g butter, softened
1/2 cup white sugar
1 1/2 cups flour
1 tsp baking power
1 tsp ground ginger

Ginger Icing:
75g butter
3/4 cup icing sugar
2 Tbsp golden syrup
3 tsp ground ginger
Method:
Preheat oven to 190°C.

Cream butter and Sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture.

Turn dough onto a lightly floured board. Knead well. Press dough into a greased 20 x 30 cm sponge roll tin.

Bake for 20 – 25 minutes or until light brown.

Ginger Icing:

In a small saucepan combine butter, Icing Sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.

Once the shortbread base has cooled, pour ginger icing over base while hot and cut into squares before it gets cold. 


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