Ginger Crunch!

This recipe is from a book called Ladies a Plate. A New Zealand cookbook, made up of “historic” New Zealand home baking recipes. Good old ginger crunch is among them. One thing that I love about this recipe is that it’s cheap, while being indulgent.

Image result for ladies a plate

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If you have a food processor put all of the dry ingredients in first and give it a quick whizz to blend. Then add the butter and blend until it resembles bread crumbs.

For years I didn’t have a processor, so I just used my hands. Smooching the butter between my fingers until it resembles bread crumbs. I occasionally I do still do this for the full experience. Either way the result is the same.wp-1485487674807.jpg

Once mixed tip into a tray (mines about 30cm by 20cm). Press until nice and compact but don’t stress out about it.  Once pressed down pop in the oven. The thickness will effect the cooking time but 20ish mins is usually good.wp-1485487674837.jpg

The key to making this recipe a success is the thickness. Forget about any ideas of a thick ginger crunch. Thin is the way to go. As you can see here mine is max 1cm thick. This is a thick crunch for me, I usually go even thinner. But a good starting point is around 8ml or 0.8cm. Try working down to thinner for a more satisfactory crunch!

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While the biscuit/slice is cooking cook the icing. I didn’t have any icing sugar so instead of following the recipe. I whizzed normal white sugar in the food processor until it was roughly the same size as caster sugar. The put all of the ingredients into the pot and stirred it over a medium heat until the sugar dissolved.

One thing that you might notice is that the butter will separate a little bit. You can kind of see it on the sides of the pot in my image. If that happens, just whisk it up real good before putting it on the base.

One thing I haven’t taken a photo of this the colour of the biscuit when I took it out of the oven. This part is important, you want it golden, but not just a little bit golden here and there. Aim for most of the top to be golden. This will make sure the biscuit is crunchy not soft.

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Once cooked ice! Do this as soon as you take it out of the oven. Distribute the icing over the whole biscuit, then spread. While hot slice. Sometimes as it cools the biscuit will join a little bit but it will break apart easily.

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