New Zealand

Ginger crunch

Name: Ginger crunch
Total time: 40 min
Yield: 12 servings
Cuisine: New Zealand
Ingredients: 1 2/3 cups maida (all-purpose flour, plain flour); 1 tsp baking powder; 1/2 cup for base 1 1/2 cups icing sugar sugar; 1 tsp for base 2 tsp for icing dry ginger powder (ground ginger); 125 g for base 75 g for icing butter; 2 tbsp golden syrup (golden syrup or light corn syrup)

A short ginger biscuit base under thick, buttery ginger icing. New Zealand café cabinets are never without it.

40 minTime

2 gProtein each

mildSpice

Café cabinet star2 chapters · 1 min read

Make it your way

Grandma's wayGinger shortbread base under thick ginger icing.

The original

271kcalsame

2 gproteinsame

1 gfibresame

40minutessame

New Zealand ginger crunch.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1⅔ cups

Baking powder1 tsp

Sugar½ cup for base, 1 1/2 cups icing sugar

Dry ginger powder (ground ginger)1 tsp for base, 2 tsp for icing

Butter125 g for base, 75 g for icing

Golden syrup (golden syrup or light corn syrup)2 tbsp

Method

4 steps

1Rub or pulse butter into flour, baking powder, 1/2 cup sugar and 1 tsp ginger until it clumps.
2Press into a lined 20 x 30 cm tin and bake at 180°C for 20 minutes until golden.
3Melt the remaining butter, golden syrup and ginger, then beat in icing sugar until smooth.
4Spread over the hot base and cool before cutting.

Serve it like this

Cut into small squares and serve with tea or coffee. Keeps a week in a tin.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

New Zealand

Ginger crunch

A short ginger biscuit base under thick, buttery ginger icing. New Zealand café cabinets are never without it.

40 minTime

2 gProtein each

mildSpice

Café cabinet star2 chapters · 1 min read

Make it your way

Grandma's wayGinger shortbread base under thick ginger icing.

The original

271kcalsame

2 gproteinsame

1 gfibresame

40minutessame

New Zealand ginger crunch.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1⅔ cups

Baking powder1 tsp

Sugar½ cup for base, 1 1/2 cups icing sugar

Dry ginger powder (ground ginger)1 tsp for base, 2 tsp for icing

Butter125 g for base, 75 g for icing

Golden syrup (golden syrup or light corn syrup)2 tbsp

Method

4 steps

1Rub or pulse butter into flour, baking powder, 1/2 cup sugar and 1 tsp ginger until it clumps.
2Press into a lined 20 x 30 cm tin and bake at 180°C for 20 minutes until golden.
3Melt the remaining butter, golden syrup and ginger, then beat in icing sugar until smooth.
4Spread over the hot base and cool before cutting.

Serve it like this

Cut into small squares and serve with tea or coffee. Keeps a week in a tin.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ginger crunch

Make it your way

Ingredients

Method

Ginger crunch

Make it your way

Ingredients

Method

Make it a meal