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Ginger Crunch

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A gorgeous ginger tray bake stolen from Angela on http://www.aspoonfulofsugar.net

A gorgeous ginger tray bake stolen from Angela on http://www.aspoonfulofsugar.net

Ingredients

Serves: 6

Metric Cups

For the Base

  • 200 grams plain flour
  • 100 grams caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 125 grams unsalted butter (softened)
  • 40 grams crystallized ginger (roughly chopped)

For the Icing

  • 150 grams unsalted butter
  • 4 tablespoons golden syrup
  • 270 grams icing sugar (sifted)
  • 1 tablespoon ground ginger

For the Base

  • 7 ounces all-purpose flour
  • 3½ ounces superfine sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 4⅖ ounces unsalted butter (softened)
  • 1⅖ ounces candied stem ginger (roughly chopped)

For the Icing

  • 5⅓ ounces unsalted butter
  • 4 tablespoons golden syrup or light corn syrup
  • 9½ ounces confectioners' sugar (sifted)
  • 1 tablespoon ground ginger

Method

Ginger Crunch is a community recipe submitted by hammyrodent and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180C. Line a 9" square tin with baking parchment.
  • Put flour, sugar, baking powder and ginger into the bowl of a food processor and pulse briefly in lieu of sifting. Tip in the butter and pulse. When half-mixed, add the ginger pieces and continue pulsing until the mixture resembles breadcrumbs. If it clumps together claggily, you've gone too far. It'll still taste fine, though.
  • Press crumbs evenly over base of the tin. Bake for approximately 30 minutes until puffed up and golden brown. Do not remove from tin. Put tin on a wire rack.
  • Before the end of the cooking time, prepare the icing. Melt the butter and golden syrup together in a medium saucepan over medium heat. Tip in the sifted icing sugar and ginger and stir well. Cook for another minute or two--this prevents the butter from "leaking" out of the icing--then quickly pour the icing over the still piping hot base.
  • Shake the tin gently--with oven glove on!--to even it out and ensure icing gets all the way to the corners, then leave to set.
  • When set cut into squares or bars. Store in an airtight tin or plastic tub.
  • Preheat oven to 180C. Line a 9" square tin with baking parchment.
  • Put flour, sugar, baking powder and ginger into the bowl of a food processor and pulse briefly in lieu of sifting. Tip in the butter and pulse. When half-mixed, add the ginger pieces and continue pulsing until the mixture resembles breadcrumbs. If it clumps together claggily, you've gone too far. It'll still taste fine, though.
  • Press crumbs evenly over base of the tin. Bake for approximately 30 minutes until puffed up and golden brown. Do not remove from tin. Put tin on a wire rack.
  • Before the end of the cooking time, prepare the icing. Melt the butter and golden syrup or light corn syrup together in a medium saucepan over medium heat. Tip in the sifted confectioners' sugar and ginger and stir well. Cook for another minute or two--this prevents the butter from "leaking" out of the icing--then quickly pour the icing over the still piping hot base.
  • Shake the tin gently--with oven glove on!--to even it out and ensure icing gets all the way to the corners, then leave to set.
  • When set cut into squares or bars. Store in an airtight tin or plastic tub.
  • Tell us what you think

    What 1 Other has said

    • Hi.... I just wanted to say that I tried this to take on a camping trip and it was a HUGE success! Easy to make and easy to eat....yuuummm

      Posted by AngelaToms on 27th July 2011
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