Edmonds Ginger Crunch Recipes
EDMONDS GINGER CRUNCH
This recipe is only found in the Edmonds cook book. This famous recipe from New Zealand is to die for. I grew up eating this and I can tell you, it's fantastic! I hope that people in different countries will love this just as we do here in New Zealand! Enjoy!
Provided by Chelsea_
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until light and fluffy.
- Sift flour, baking powder and ginger together.
- Mix into creamed mixture.
- Turn dough out onto a lightly floured board. Knead well.
- Press dough into a greased 20x30cm sponge roll tin.
- Bake at 190C (375F) for 20-25 minutes or until light brown.
- When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
- Heat until butter is melted, stirring constantly.
- Pour hot ginger icing over base while hot and cut into squares before it gets cold.
GINGER CRUNCH
Make and share this Ginger Crunch recipe from Food.com.
Provided by Evie3234
Categories < 60 Mins
Time 35m
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Cream butter and sugar.
- Add sifted dry ingredients.
- Mix well and press into a greased shallow tin ( 28cm x 18cm slice pan).
- Bake 20-25 minutes at 375F degrees.
- ---------Topping--------.
- Put all ingredients into a saucepan.
- Heat until melted.
- Then pour over cake when hot.
- Cut into squares before it gets cold.
- May double topping if desired.
Nutrition Facts : Calories 217.3, Fat 9.8, SaturatedFat 6.1, Cholesterol 25.4, Sodium 116.1, Carbohydrate 31.3, Fiber 0.5, Sugar 17.6, Protein 1.8
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