New Zealand ginger crunch
serves
16
"Here, a spicy biscuit base, somehow crunchy yet chewy, is matched with a thick, fudgy ginger topping. Utter extravagance – you will need to scale an actual hill to justify eating a second. If you don’t have a super sweet tooth, consider halving the quantity of fudgy topping. But then it won’t be ginger crunch.” - Eleanor Ford. Recipe by Eleanor Ford.
Ingredients (11)
Oaty base
- 1 1/4 cups (110g) rolled oats
- 240g plain flour
- 200g light muscovado or brown sugar
- 3 tsp ground ginger
- 1 1/4 tsp baking powder
- 180g unsalted butter, chopped
- 70g golden syrup
Fudgy topping
- 90g unsalted butter, chopped
- 50g golden syrup
- 190g pure icing sugar
- 2 tsp ground ginger
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Line a 20cm square cake pan with baking paper. Preheat oven to 190°C/170°C fan-forced.
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2.In a large bowl, mix the oats, flour, brown sugar, ginger, baking powder and 1/4 tsp fine salt.
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3.In a small saucepan over low heat, melt together the butter and golden syrup, then mix into the bowl of dry ingredients. Press into the base of the pan in an even layer.
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4.Bake for 25-30 minutes, until it has a good golden crust. Leave to cool completely in the pan on a wire rack.
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5.For the topping, melt the butter and golden syrup together in a small saucepan over low heat. Sift the icing sugar, ginger and 1/4 tsp fine salt into a large bowl, then add the molten mixture. Beat with handheld beaters on medium-high speed for 2-3 minutes until thick and fudgy.
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6.Spread over the cooled base, gently rippling the surface. Leave to set. Once topping is set, remove from pan and cut into 16 squares.
Recipe Notes
"These will keep in an airtight container for a few days, but will lose a little of their crunch. You’ll need a 20cm square cake pan."
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