Ginger Crunch Recipes

Steps:

• Preheat the oven to 180°C/350°F/Gas mark 4. Line a deep-sided 18 x 27cm shallow baking tin with grease-proof paper.
• To make the base, put the flour, sugar, baking powder and ginger into a mixing bowl and combine together, then add the butter. Using your fingertips rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Heavily press the mixture evenly into the tin so it is well compressed and flatten well using the back of a spoon.
• Bake in the oven for 20-25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
• Whilst the base is cooling make the icing by putting the butter and golden syrup in a medium saucepan and heat until just melted. Add the sifted icing sugar and ginger and cook for a few more minutes, stirring constantly until smooth. Remove from the heat and poor over the cooled base. Leave to set in the fridge for at least 3 hours. Remove from the tin and cut into squares.

Steps:

• Preheat oven to 180C (350F).
• Using a mixer or a food processor, cream the butter and sugar.
• Add sifted flour, ground ginger and baking powder and mix well until the mixture resembles fine breadcrumbs- you can do this with your fingers if you like, but I do it in the food processor.
• If using a food processor, scrape down sides once or twice to ensure all butter is mixed in with the flour.
• Tip mixture into a well-greased shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2" x 6 1/2") or a 20cm (8") square.
• Using your fingers or the back of a fork, spread mixture evenly then press down lightly until just firm.
• Don't press too hard or the mixture will set like concrete.
• Bake on the centre shelf of the oven for 20-25 minutes or until lightly browned.
• During the last few minutes of baking, combine all the icing (frosting) ingredients in a small saucepan and melt over a low-medium heat, stirring constantly.
• Remove the biscuit base from the oven and immediately pour hot icing mixture as evenly as possible over the base.
• Use a bread knife to spread the icing evenly over the base.
• Now, cut the pieces of crystallised ginger in half and space them out evenly on top.
• Slice into approximately 20 squares while still warm.
• Remove baking tin when cool and store in an airtight tin.

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.

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.

Steps:

• Heat oven to 375°. Grease a 9" x 13" baking dish; set aside.
• Put 18 tablespoons butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy.
• Add flour, 3 teaspoons ginger, 1 teaspoons ground cardamom, baking powder, and 1 teaspoons salt; mix until incorporated but still crumbly.
• Transfer mixture to reserved dish; press flat with your hands.
• Bake until shortbread is golden brown, about 20 minutes. Let cool.
• In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup.
• Bring to a boil and pour over shortbread; cool.
• Cut into 2" rectangles.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F. Grease three 8- by 2-inch cake pans.
• For crunch topping:
• In a small bowl combine crunch topping ingredients, stirring until combined. Divide topping among pans and press evenly onto bottom.
• For ginger cake:
• In a large bowl whisk together flour, baking soda, ginger, cinnamon, and salt. Add remaining ginger cake ingredients and with an electric mixer beat on high speed 2 minutes. Carefully spread batter over crunch topping in pans and bake in upper and lower thirds of oven, switching position of pans in oven halfway through baking, 20 minutes, or until a tester inserted in center of each layer comes out clean.
• Immediately invert cake layers onto racks lined with wax paper and cool completely. Cake layers may be made 2 weeks ahead and frozen, wrapped separately in plastic wrap. Thaw layers in refrigerator before proceeding with recipe.
• In a chilled bowl with chilled beaters of an electric mixer beat 2 cups cream with vanilla and 2 tablespoons granulated sugar until it just holds stiff peaks.
• Cake Assembly:
• Arrange 1 cake layer, crunch side up, on a cake plate and spread with a heaping cup whipped cream. Repeat with another cake layer and another heaping cup whipped cream and top with third cake layer, crunch side up. Leaving top plain, spread remaining whipped cream on side of cake to coat (a final coating will be added later). Chill cake, covered loosely with plastic wrap, at least 4 hours (to facilitate slicing) and up to 24.
• Hull strawberries and slice half of them. In a bowl with a potato masher mash sliced berries with lemon juice and remaining 2 tablespoons granulated sugar. In a food processor purée remaining berries and strain through a fine sieve into bowl with mashed berry mixture. Sauce may be made 1 day ahead and chilled, covered.
• In a chilled bowl with chilled beaters of an electric mixer, beat remaining cup cream until it just holds stiff peaks and spread decoratively on side of cake. Arrange some whole strawberries on top of cake and garnish plate with additional whole strawberries.
• Serve cake with strawberry sauce.

Steps:

• Preheat oven to 350°F and grease a 13- by 9-inch metal baking pan.
• Make shortbread base:
• Sift together dry ingredients and blend in butter with your fingertips until mixture resembles coarse meal. Press evenly into bottom of pan (base will be thin). Bake in middle of oven until golden and crisp, 20 to 25 minutes.
• Make topping just before shortbread is done:
• Melt butter in a small saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer, stirring, 30 seconds.
• Pour topping:
• Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly. Cool in pan on a rack, then cut into small rectangles (8 rows lengthwise and 8 crosswise).

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• Sift flour, baking soda, salt and nutmeg in bowl.
• In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
• Fold in the flour and mix to moisten. Before completely combined fold in the macadamia nuts and ginger.
• Drop cookies in generous tablespoons about 2 inches apart.
• Bake 14 minutes until edges begin to brown.
• Cool and eat!