Ginger Crunch
Ginger crunch recipe background
This ginger crunch recipe was a household staple of mine growing up. It reminds me of our big family road trips, because we would always have a batch for the journey to help settle those car sick bellies. But somehow, I had to always have at least 3 ginger slices as a kid before my stomach would feel any better.. ;) I promise this is better than any cafe ginger crunch you'll find.
How to make this ginger crunch recipe
Ingredients
This super simple recipe is made of two parts. Firstly, the biscuity base made with butter, sugar, flour, baking powder and ginger. Then the sweet icing top, made with icing sugar, golden syrup, ground ginger and butter.
Equipment
You only really need to have a saucepan for the icing and a rectangular tin for the base. If you don’t have a rectangular tin, you can use cupcake or muffin tins to make individually portioned slices like I did in these photographs. But a word of warning, they are a bit trickier to get out than a large rectangular slab! I used a butter knife to help wedge them out.
Experience
This is a super beginner friendly recipe, no special skills required. The only special baking terminology is “creaming” the butter and sugar, which just means to mix together in the stand mixer with a paddle attachment until the butter becomes whiter in colour and fluffier in texture.
Tips and tricks
Make sure you press the base down nice a firmly to make sure that it compacts. Because a more compact base gives rise to a better “crunch” in the base and prevents it from falling apart or being too crumbly. I use the base of a normal drinking glass (or any flat bottomed object easy to grab) to press down the mixture.
Make it as gingery or as mild as you like! This recipe is very forgiving when it comes to the amount of ginger added. Because I love ginger, this is quite strong. But feel free to reduce the icing ginger by 1 teaspoon if you don’t like it too strong. Alternatively, increasing by 1-2 teaspoons if you’re crazy about ginger!
Perfect ginger treat for settling bellies on road trips or even just to satisfy a sweet tooth!
- 125 grams Butter (Softened)
- 100 grams Sugar (White, granulated)
- 180 grams Flour (Standard)
- 1 teaspoon Baking powder
- 1 teaspoon Ground ginger
- 150 grams Butter
- 245 grams Icing sugar
- 4 tablespoons Golden syrup
- 5 teaspoons Ground ginger
Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin or line with baking paper.
Cream butter and sugar until light and fluffy.
Mix in the flour, baking powder and ginger together.
It will be an incredibly crumbly dry looking mixture - this is normal!
Tip in to the prepared tin, and compact it down.
I use the bottom of a drinking glass to squash it down.Bake for 20-25 minutes or until light brown.
While the base is cooking make the icing. In a small saucepan combine all the icing ingredients (butter, icing sugar, golden syrup and ginger) and gently heat until butter is melted, stirring constantly.
Pour the hot Ginger Icing over the hot base when it comes out of the oven.
Do not take the base out of the tin! The icing will just flow off the sides.
Let it cool before removing from the tin, and cut in to your desired sizes.