Ginger crunch

Ginger crunch

By
From
Three Sisters Bake
Makes
16–20 bars
Photographer
Helen Cathcart

I discovered this moreish gingery treat in Australia. I spent weeks trying to perfect a recipe on my return to Scotland, to no avail. I was eventually put out of my misery when Gillian’s sister-in-law, Yvonne, visited with a batch of ginger crunch tasting just like the Australian treat I had been trying to recreate. Luckily, Yvonne was happy to share her recipe, which is now a staple café sweet treat – thanks Yvonne. - Nichola

For the shortbread base

Ingredients

Quantity Ingredient
280g plain flour
125g caster sugar
1 1/2 teaspoons baking powder
2 1/2 teaspoons ground ginger
180g cold unsalted butter, cubed, plus extra for greasing

For the fudgy ginger topping

Quantity Ingredient
180g unsalted butter
100g golden syrup
375g icing sugar
2 1/2 teaspoons ground ginger

Equipment:

Quantity Ingredient
24 x 34 cm baking tin

Method

  1. Preheat the oven to 180°c.
  2. Line the base of the baking tin with greaseproof (wax) paper and butter the sides.
  3. To make the shortbread base, place the flour, sugar, baking powder and ginger in a food processor and pulse briefly to mix the ingredients. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Alternatively, mix the dry ingredients in a large bowl and rub in the butter by hand.
  4. Press the mixture firmly into the prepared tin, leveling it out using a spatula. Bake for 18 minutes, until the shortbread is golden brown. Remove the tin and set aside to cool.
  5. For the topping, place the butter and syrup in a pan and melt on a very low heat (or in a microwave). Sift the icing sugar and ground ginger into the melted butter and syrup mix. Beat the mixture with an electric hand mixer until it is thick and fudgy looking.
  6. Pour the topping over the shortbread and spread it out evenly with a spatula. Allow to set before cutting into bars.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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