Ginger crunch - a Kiwi classic. I like it gingery and hot with oats for extra texture with an espresso on the side! The base is a bit dark because I only had muscovado sugar but I find it adds some sophisticated depth, like a smoky eye. This is a mix of recipes that I've found and liked, and is close to the one at Cloudy Kitchen, but I needed to tweak the sweetness level of the topping a fair bit! You have to imagine that it's basically ginger fudge sitting on top of a gingery flapjack... and then just accept the addiction. You'll need to cut it up in to rather small pieces!
INGREDIENTS
Base
300g plain flour
1½ tsp baking powder
1 tsp salt
3 tsp ground ginger
1¼ cups/250g brown sugar
1½ cups/135g rolled oats
225g butter
90g golden syrup
1 tsp vanilla extract
Topping
135g butter
125g golden syrup
3 Tbsp ground ginger
2cups/250g icing sugar
1 tsp vanilla extract
METHOD
Preheat the oven to 180˚c. Grease a 23cm square tin, and line with two pieces of parchment paper (making sure there’s enough overhang to lift it out)
In a large bowl, sift together the flour, baking powder, salt and ground ginger. Add the brown sugar and rolled oats, and mix well to combine.
Melt together the butter, golden syrup and vanilla in a large pot. Add the dry ingredients, and mix well. Press the mixture into the tin. Bake for 25-30 minutes, until lightly golden on the edges. Five minutes before the base is done, prepare the topping.
Topping: add all of the ingredients to a medium pot. Heat over low heat, stirring constantly, until smooth. Pour over the hot base, and leave to set at Room temperature until set. Slice when cool. Store in an airtight container in fridge or at room temperature.
This isn't the traditional New Zealand ginger crunch, the recipe for which you can find here
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