Ah, ginger crunch, the quintessential cabinet item in any Kiwi cafe. It is probably something that all of our grandmothers used to make (well, maybe not mine as she is from China). There are many recipes for this crowd pleaser, such as the classic Edmond’s or Chelsea’s version, which happens to be exactly the same!
My interpretation renders it just as easy to make but with a more shortbread like crust. The addition of salt also provides the sweetness a much needed balance. The golden syrup in the topping provides the deeper shade required. Don’t be tempted to add too much of it.
175 g butter, softened
3/4 cup sugar
1/4 tsp salt
1 + 1/4 cup flour
1 + 1/2 tsp ground ginger
1 + 1/2 tsp baking powder
1 cup icing sugar
2tbsp golden syrup
4tsp ground ginger
- Preheat the oven to 180°C.
- Line a small baking tray with baking paper, with paper coming up the sides of the dish. It can be a square tray or a rectangle tray, approximately 25cm x 20cm.
- Combine the flour, ground ginger, baking power and salt. Put through a sieve and set aside.
- Cream the softened butter and the sugar until it is pale in colour. This will take about 4-5 minutes with a hand held mixer. Add in the dry ingredients and mix until just combined. Press evenly into the lined baking tray. Bake for 20-22 minutes, or until slightly golden in colour. Set aside and keep warm.
- Combine all of the ingredients for the topping in a small pot. Put over a low heat. Stir occasionally until completely melted and well combined.
- Pour the warm icing over the warm base and spread out evenly. Leave in tray until lukewarm.
You may wish to lift the ginger crunch from the tray and cut into slices on the chopping board. I personally like to cut it in the tray. It is easier to cut while it is lukewarm as the slices hardens when it is completely cool. Using a knife soaked in hot water helps to prevent the icing from sticking to the knife.