SKIBO CASTLE GINGER CRUNCH
Provided by Doon Fergusson-Howlett
Yield Makes about 5 dozen
Number Of Ingredients 13
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).
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
This is SO simple to make! If you like ginger, you'll LOVE this. Think crunchy biscuit base, smothered with ginger flavoured icing topped with crystallised ginger. It's from an old Australia & New Zealand recipe book - apparently a recipe from New Zealand. We love it!
Provided by Kookaburra
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 144.8, Fat 7.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 72.2, Carbohydrate 17.9, Fiber 0.4, Sugar 6.5, Protein 1.5
CRUNCH "BARS"
Make and share this Crunch "bars" recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400°F Place crackers in single layer in foil-lined 15x10x3/4-inch pan.
- Cook butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 minute without stirring. Spread over crackers.
- Bake 7 minute Immediately sprinkle with chopped chocolate; let stand 5 minute Spread melted chocolate over crackers. Sprinkle with walnuts; cool completely. Break into pieces.
Nutrition Facts : Calories 220.6, Fat 15.5, SaturatedFat 6.7, Cholesterol 15.2, Sodium 115.6, Carbohydrate 21.3, Fiber 1.5, Sugar 14.6, Protein 2.4
CRUNCHY PART OF A CADBURY'S CRUNCHIE BAR
Cadbury's Crunchie Bars are one of my favorite candy bars. They are also my dentist's favorite candy bar, because if I eat enough of these I keep him in business. This is a Nigella Lawson recipe, from her book How to Be a Domestic Goddess. She calls it cinder toffee, but for me it will always be the crunchy part of the Crunchy Bar.
Provided by Mirj2338
Categories Candy
Time 10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Grease an 8 inch square pan with butter.
- Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).
- Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan).
- The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
- Take the stuff off the heat and quickly whisk in the baking soda.
- Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).
- Pour the foamy stuff into the pan and leave it to set.
- This will take several hours.
- Be patient.
- You can try and cut it into squares, but it will be a fruitless task.
- Best bet is to just bash it into a bunch of different shaped pieces.
- This is good frustration therapy.
- You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.
Nutrition Facts : Calories 51.9, Sodium 238.2, Carbohydrate 13.6, Sugar 10.8
CHOCOLATE CRUNCH BARS
A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 25m
Yield Cuts into 12
Number Of Ingredients 6
Steps:
- Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
- Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.
Nutrition Facts : Calories 294 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium
GINGER CRUNCH
A glorious rich and spiced ginger tinted biscuit with a thick fudge like ginger topping.
Provided by [email protected]
Time 40m
Yield Makes 16-20
Number Of Ingredients 14
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.
GINGER CRUNCH BAR
Mature ginger is used for drying and grinding, as its flavor is more intense. The skin of the rhizome is removed and the flesh is sun- or machine-dried and then ground to a powder.
Provided by Jane Lawson
Yield Makes 16 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 350° F. Line the base and two long sides of a 10 3/4 x 7-inch shallow cake pan with baking paper.
- Put the butter, sugar, and vanilla in a bowl and beat with electric beaters until creamy. Sift together the all-purpose flour, ginger, and baking powder. Use a metal spoon to stir the flour mixture into the butter mixture in two batches until well incorporated. Use your fingers to press firmly and evenly into the prepared pan. Bake for 20 minutets, or until pale golden and firm to touch.
- Meanwhile, to make the ginger frosting, put the butter, golden syrup, ginger, and confectioners' sugar in a small saucepan. Stir over low heat until smooth. Pour and spread the frosting evenly over the bar while the bar is hot. Mark into 16 slices and scatter over the crystallized ginger. Set aside to cool, then cut, using marks as a guide.
More about "ginger crunch bar food"
OATY GINGER CRUNCH (GINGER SLICE) - CLOUDY KITCHEN
From cloudykitchen.com
Servings 16Total Time 467374 hrs 17 minsEstimated Reading Time 8 mins
- Preheat the oven to 350°f / 180°c. Grease a 9" x 9" (23cm square) tin, and line with two pieces of parchment paper, so that there is paper sticking out of the tin on all sides, forming a 'sling'.
- In a large bowl, sift together the flour, baking powder, salt and ground ginger. Add the brown sugar and rolled oats, and mix well to combine.
- In a small pot, melt together the butter, golden syrup and vanilla. Add to the dry ingredients, and mix well. Press the mixture into the tin. Bake for 25-30 minutes, until lightly golden on the edges. Five minutes before the base is done, prepare the topping.
- For the topping, add all of the ingredients to a medium pot in the order listed. Heat over low heat, stirring constantly, until smooth. Pour over the hot base, and leave to set at room temperature until set. Slice into pieces with a hot knife.
GINGER CRUNCH - SOMETHING SWEET SOMETHING SAVOURY
From somethingsweetsomethingsavoury.com
Reviews 14Category Brownies, Bars And TraybakesCuisine AustraliaTotal Time 1 hr 40 mins
- Preheat the oven to 180C/350Fan/Gas mark 4. Grease and line the base of a 9x13inch (24x34cm) baking tin.
- To make the base, cream together the soft butter and sugar until light and fluffy. Mix the flour, baking powder, ground ginger and salt together in a medium bowl. Add the flour mixture to the creamed butter/sugar, mixing gently until you have a dough.
- Press the dough into the tin, levelling it out as evenly as possible using a spatula. Bake for about 18-20 minutes, until the shortbread is light golden. The centre will seem a little soft but will firm up on cooling. Set aside to cool.
- To make the topping, place the butter and golden syrup in a large pan and melt over a low heat. Sift the icing sugar and ground ginger into the pan and keeping the heat as low as possible, whisk until the mixture is really smooth. Remove from the heat and whisk again until the mixture thickens slightly.
CHELSEA GINGER CRUNCH RECIPE | CHELSEA SUGAR
From chelsea.co.nz
GINGER CRUNCH | FOOD IN A MINUTE
From foodinaminute.co.nz
CHOCOLATE CRUNCH BARS - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
GINGER VANILLA PROTEIN CRUNCH BARS VEGAN GLUTEN FREE …
From spabettie.com
HOMEMADE CRUNCH BARS - DINNER, THEN DESSERT
From dinnerthendessert.com
HOMEMADE CRUNCH BARS (AWARD WINNING RECIPE!) - THE BIG MAN'S …
From thebigmansworld.com
MINI PEANUT BUTTER PROTEIN BARS (NO-BAKE AND EASY) - THE REAL …
From therealfooddietitians.com
25 EASY CEREAL BAR RECIPES FOR SNACKING - INSANELY GOOD
From insanelygoodrecipes.com
NO-BAKE PEANUT BUTTER CRUNCH BARS - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
CRUNCH BARS RECIPE | BON APPéTIT
From bonappetit.com
PUB FOOD (+ BEST BAR FOOD RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
PUMPKIN CRUNCH BARS - THE CAREFREE KITCHEN
From thecarefreekitchen.com
27 BEACH FOODS TO FILL YOUR COOLER | EPICURIOUS
From epicurious.com
TASTE TEST: STARWARD SINGLE MALT WHISKY GINGER BEER CASK FINISH – …
From robbreport.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love