Skibo Castle Ginger Crunch Recipes

SKIBO CASTLE GINGER CRUNCH

Steps:

• Preheat oven to 350°F and butter a 9x13" metal baking pan.
• In a medium bowl, stir together the flour, sugar, baking powder, ginger and salt and blend in the butter, working it in with your fingertips until the mixture resembles coarse meal. Press evenly into the bottom of the pan (it will be thin) and bake until golden and crisp, 20 to 25 minutes.
• Just before the shortbread is done, melt the butter in a small saucepan and whisk in the golden syrup, icing sugar, ginger and vanilla. Bring to a boil and simmer for 30 seconds.
• Remove shortbread from oven and pour topping over, tilting pan and using a spatula to cover it evenly. Cool in the pan, then cut into small rectangles or break into shards.

SKIBO CASTLE GINGER CRUNCH

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).

SKIBO CASTLE GINGER CRUNCH

Steps:

• Preheat oven to 350°F and grease a 9" by 13" metal baking pan.

GINGER CRUNCH

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.