Ginger Crunch Recipes

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EDMONDS GINGER CRUNCH



Edmonds Ginger Crunch image

This recipe is only found in the Edmonds cook book. This famous recipe from New Zealand is to die for. I grew up eating this and I can tell you, it's fantastic! I hope that people in different countries will love this just as we do here in New Zealand! Enjoy!

Provided by Chelsea_

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 10

125 g butter, softened
1/2 cup sugar
1 1/2 cups standard plain flour
1 teaspoon baking powder
1 teaspoon ground ginger
icing
75 g butter
3/4 cup icing sugar
2 tablespoons golden syrup
3 teaspoons ground ginger

Steps:

  • Cream butter and sugar until light and fluffy.
  • Sift flour, baking powder and ginger together.
  • Mix into creamed mixture.
  • Turn dough out onto a lightly floured board. Knead well.
  • Press dough into a greased 20x30cm sponge roll tin.
  • Bake at 190C (375F) for 20-25 minutes or until light brown.
  • When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
  • Heat until butter is melted, stirring constantly.
  • Pour hot ginger icing over base while hot and cut into squares before it gets cold.

SKIBO CASTLE GINGER CRUNCH



Skibo Castle Ginger Crunch image

Provided by Doon Fergusson-Howlett

Yield Makes about 5 dozen

Number Of Ingredients 13

For shortbread base:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1 stick cold unsalted butter, cut into pieces
For topping:
3/4 stick unsalted butter
1 tablespoon Lyle's Golden Syrup (British cane sugar syrup)
1 cup confectioners sugar
1/2 teaspoon ground ginger
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350°F and grease a 13- by 9-inch metal baking pan.
  • Make shortbread base:
  • Sift together dry ingredients and blend in butter with your fingertips until mixture resembles coarse meal. Press evenly into bottom of pan (base will be thin). Bake in middle of oven until golden and crisp, 20 to 25 minutes.
  • Make topping just before shortbread is done:
  • Melt butter in a small saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer, stirring, 30 seconds.
  • Pour topping:
  • Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly. Cool in pan on a rack, then cut into small rectangles (8 rows lengthwise and 8 crosswise).

GINGER CRUNCH



Ginger Crunch image

A glorious rich and spiced ginger tinted biscuit with a thick fudge like ginger topping.

Provided by [email protected]

Time 40m

Yield Makes 16-20

Number Of Ingredients 14

225g Plain flour
100g Caster sugar
1 tsp Baking powder
2 tsp Ground ginger
150g Butter cut into cubes
225g Plain flour
100g Caster sugar
1 tsp Baking powder
2 tsp Ground ginger
150g Butter cut into cubes
150g Butter
60g Golden syrup
300g Icing sugr sifted
2 tbsp Ground ginger

Steps:

  • Preheat the oven to 180°C/350°F/Gas mark 4. Line a deep-sided 18 x 27cm shallow baking tin with grease-proof paper.
  • To make the base, put the flour, sugar, baking powder and ginger into a mixing bowl and combine together, then add the butter. Using your fingertips rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Heavily press the mixture evenly into the tin so it is well compressed and flatten well using the back of a spoon.
  • Bake in the oven for 20-25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
  • Whilst the base is cooling make the icing by putting the butter and golden syrup in a medium saucepan and heat until just melted. Add the sifted icing sugar and ginger and cook for a few more minutes, stirring constantly until smooth. Remove from the heat and poor over the cooled base. Leave to set in the fridge for at least 3 hours. Remove from the tin and cut into squares.

GINGER CRUNCH



Ginger Crunch image

This is SO simple to make! If you like ginger, you'll LOVE this. Think crunchy biscuit base, smothered with ginger flavoured icing topped with crystallised ginger. It's from an old Australia & New Zealand recipe book - apparently a recipe from New Zealand. We love it!

Provided by Kookaburra

Categories     Bar Cookie

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

125 g butter, softened
125 g white sugar (preferably caster sugar, but not essential)
220 g plain flour
1 teaspoon baking powder
1 teaspoon ground ginger
60 g butter, chopped
125 g icing sugar
1 tablespoon golden syrup
2 teaspoons ground ginger
10 pieces crystallized ginger

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.

Nutrition Facts : Calories 144.8, Fat 7.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 72.2, Carbohydrate 17.9, Fiber 0.4, Sugar 6.5, Protein 1.5

GINGER CRUNCH CAKE WITH STRAWBERRY SAUCE



Ginger Crunch Cake with Strawberry Sauce image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Ginger     Dessert     Bake     Freeze/Chill     Kid-Friendly     Strawberry     Pecan     Chill     Gourmet     Small Plates

Yield Makes 1 Cake

Number Of Ingredients 22

Crunch Topping
1 cup pecans, toasted and chopped fine
1/2 cup gingersnap cookie crumbs (from about eight 2-inch gingersnaps)
1/2 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted
Ginger Cake
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup unsulfured molasses
2/3 cup buttermilk
1/3 cup granulated sugar
3/4 stick (6 tablespoons) unsalted butter, softened
1 large egg, beaten lightly
3 cups well-chilled heavy cream
1 teaspoon vanilla extract
4 tablespoons granulated sugar
1 pint strawberries
1 tablespoon fresh lemon juice
Garnish: strawberries, with leaves and blossoms if desired (not recommended for eating)

Steps:

  • Preheat oven to 350°F. Grease three 8- by 2-inch cake pans.
  • For crunch topping:
  • In a small bowl combine crunch topping ingredients, stirring until combined. Divide topping among pans and press evenly onto bottom.
  • For ginger cake:
  • In a large bowl whisk together flour, baking soda, ginger, cinnamon, and salt. Add remaining ginger cake ingredients and with an electric mixer beat on high speed 2 minutes. Carefully spread batter over crunch topping in pans and bake in upper and lower thirds of oven, switching position of pans in oven halfway through baking, 20 minutes, or until a tester inserted in center of each layer comes out clean.
  • Immediately invert cake layers onto racks lined with wax paper and cool completely. Cake layers may be made 2 weeks ahead and frozen, wrapped separately in plastic wrap. Thaw layers in refrigerator before proceeding with recipe.
  • In a chilled bowl with chilled beaters of an electric mixer beat 2 cups cream with vanilla and 2 tablespoons granulated sugar until it just holds stiff peaks.
  • Cake Assembly:
  • Arrange 1 cake layer, crunch side up, on a cake plate and spread with a heaping cup whipped cream. Repeat with another cake layer and another heaping cup whipped cream and top with third cake layer, crunch side up. Leaving top plain, spread remaining whipped cream on side of cake to coat (a final coating will be added later). Chill cake, covered loosely with plastic wrap, at least 4 hours (to facilitate slicing) and up to 24.
  • Hull strawberries and slice half of them. In a bowl with a potato masher mash sliced berries with lemon juice and remaining 2 tablespoons granulated sugar. In a food processor purée remaining berries and strain through a fine sieve into bowl with mashed berry mixture. Sauce may be made 1 day ahead and chilled, covered.
  • In a chilled bowl with chilled beaters of an electric mixer, beat remaining cup cream until it just holds stiff peaks and spread decoratively on side of cake. Arrange some whole strawberries on top of cake and garnish plate with additional whole strawberries.
  • Serve cake with strawberry sauce.

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