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Ginger Crunch

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  • 125 g Butter; 4 oz, 1/2 cup
  • 125 g Sugar; 4 oz, 1/2 cup
  • 200 g Flour; 7 oz, 1 3/4 cups
  • 1 ts Ground ginger
  • 1 ts Baking powder
  • 25 g Butter; 1 oz, 2 tbsp
  • 2 ts Ground ginger
  • 125 g Golden syrup; 4 oz, 1 cup
  • 1 tb Water
  • 125 g Icing sugar


From: (Mark and Sue Thomas)
BASE: Cut butter into cubes and put in food processor with rest of ingredients. Whizz until chopped in. Grease or line a swiss roll tin and tip in the mixture. Spread it out and flatten it a bit. Bake at 190 C, 375 F for about 20 minutes or until lightly browned. ICING: Put butter, ginger, water and syrup into a saucepan or bowl. Warm on stove or microwave to melt, but not boil, the ingredients. Sift the icing sugar and stir in with wooden spoon or fork. Beat until smooth. Pour over the base while they are both still hot.
NOTES : 125 g of syrup is 2 dollops from a big metal serving tablespoon (not the small measuring tablespoon). US note:Icing sugar is powdered sugar, golden syrup is like light corn syrup. Recipe by: Adapted from Edmonds Cookery Book
Posted to recipelu-digest by on Mar 17, 1998