Ginger Crunch Bar Recipes

GINGER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mash the brown sugar, butter, and molasses together in a bowl with a spoon until the mixture is creamy and thoroughly combined. Mix in the ginger, eggs, and vanilla extract. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Stir 1/4 of flour mixture into the butter mixture at a time, incorporating each addition before adding the next. Pour the batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool before cutting.

GINGER BARS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs; beat well. Beat in water and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; add to molasses mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

GINGER CRUNCH BAR

Steps:

• Preheat the oven to 350° F. Line the base and two long sides of a 10 3/4 x 7-inch shallow cake pan with baking paper.
• Put the butter, sugar, and vanilla in a bowl and beat with electric beaters until creamy. Sift together the all-purpose flour, ginger, and baking powder. Use a metal spoon to stir the flour mixture into the butter mixture in two batches until well incorporated. Use your fingers to press firmly and evenly into the prepared pan. Bake for 20 minutets, or until pale golden and firm to touch.
• Meanwhile, to make the ginger frosting, put the butter, golden syrup, ginger, and confectioners' sugar in a small saucepan. Stir over low heat until smooth. Pour and spread the frosting evenly over the bar while the bar is hot. Mark into 16 slices and scatter over the crystallized ginger. Set aside to cool, then cut, using marks as a guide.

GINGER CRUNCH

Steps:

• Preheat oven to 180C (350F).
• Using a mixer or a food processor, cream the butter and sugar.
• Add sifted flour, ground ginger and baking powder and mix well until the mixture resembles fine breadcrumbs- you can do this with your fingers if you like, but I do it in the food processor.
• If using a food processor, scrape down sides once or twice to ensure all butter is mixed in with the flour.
• Tip mixture into a well-greased shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2" x 6 1/2") or a 20cm (8") square.
• Using your fingers or the back of a fork, spread mixture evenly then press down lightly until just firm.
• Don't press too hard or the mixture will set like concrete.
• Bake on the centre shelf of the oven for 20-25 minutes or until lightly browned.
• During the last few minutes of baking, combine all the icing (frosting) ingredients in a small saucepan and melt over a low-medium heat, stirring constantly.
• Remove the biscuit base from the oven and immediately pour hot icing mixture as evenly as possible over the base.
• Use a bread knife to spread the icing evenly over the base.
• Now, cut the pieces of crystallised ginger in half and space them out evenly on top.
• Slice into approximately 20 squares while still warm.
• Remove baking tin when cool and store in an airtight tin.

CINNAMON CRUNCH BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
• Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
• Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.