Ginger Crunch
By Rachel Davies
My friend Lizzie set off to New York not long after we left university, and has been an international jet-setter ever since. She is currently living in New Zealand with her lovely boyfriend Pete, enjoying summer and an outdoor life while we are surrounded by cold. A smart move I’d say.
Whist running global businesses including the amazing Wok+Wine, she somehow has plenty of time to enjoy the produce, cook, bake, and send me amazing recipes.
She emailed this ginger bake to me on Friday afternoon, and on Saturday morning I woke up wondering whether, by chance, I had all the ingredients at home. I’ve had a jar of crystallised ginger for a while now, and apart from nibbling on pieces every so often, I’ve not managed to make a dent in it. Later that day, I checked and indeed, everything was here. I love it when that happens. And off we went.
These are flapjacks with a gingery punch, and a slightly naughty topping – perfect cut into bitesize pieces, and enjoyed with a cup of tea. Which is how Lizzie recommended them to be eaten all the way from the New Zealand summer, and she couldn’t be more right as snow settles outside my window.
Ginger Crunch (adapted from Lizzie in New Zealand)
Ingredients
125g brown sugar
125g butter
60g golden syrup
75g desicated coconut
100g plain flour
150g oats
2 tsp baking powder
150g chopped crystallised ginger
2 tsp ground ginger
For the topping
90g butter
180g golden syrup
320g cups icing sugar
2 tsp ground ginger
Method
Preheat oven to 180°C, and line a medium sized tin with baking paper.
Melt the butter, sugar and golden syrup together in a saucepan. Then tip all the dry ingredients into the pan and mix until combined.
Press the mixture into the cake tin and bake for 15 – 20 minutes, until golden brown. Lick the spoon.
Wipe the saucepan with some kitchen paper, and use to melt the butter and golden syrup for the topping. Sift in the icing sugar and ginger and mix well.
When the base is done, pour the topping onto it and leave to set for about an hour. Slice and have with a nice cup of tea.
Comments (2)
[…] seem to be on a roll with the crystallised ginger. My Ginger Crunch recipe has got great feedback from lots of happy bakers (and eaters), so I thought I’d continue. Plus […]
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