Ginger Crunch Food

EDMONDS GINGER CRUNCH

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

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

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.

GINGER CRUNCH

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.

GINGER CRUNCH BAR

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.

CARDAMOM GINGER CRUNCH

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.

SKIBO CASTLE GINGER CRUNCH

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).

GRANNY IRENE'S GINGER CRUNCH

Steps:

• Melt butter and syrup in a pan.
• Add dry ingredients. Mix well.
• Pour into a long dish or shallow baking tray. The smaller the dish, the thicker and chewier the flapjack; the larger the dish the thinner and crispier the flapjack!
• Bake in a moderate oven, 180C/fan 160C/gas 4 for approximately 25 minutes or until golden brown and springy to the touch.
• Score pieces whilst hot, add chocolate if using, and leave to cool in dish.

GINGERCRUNCH & MERINGUE BOMBES

Steps:

• Line 6 small ramekins or teacups with cling film, or use a silicone muffin mould, if you have one.
• Whip the cream in a large bowl until it just holds its shape. Scrape the seeds from the vanilla pod and add them to the cream with the sugar, orange zest and meringues. Gently stir, then add the gingernut crumbs. Divide among the prepared moulds or teacups and freeze for at least 2 hrs.
• To make the sauce, put the orange juice in a pan with the sugar and vanilla pod. Bring to the boil, then simmer until the sugar has dissolved. Put the cornflour into a small bowl with 2 tbsp orange juice mixture. Stir until smooth, then add to the pan. Simmer and stir until the liquid has thickened, discard the pod, then leave to cool. The sauce can be made 2 days in advance.
• To serve, take the bombes out of the freezer and place in the fridge for 10 mins. Turn them onto a plate, drizzle with sauce, then place a small spoonful of Orange sorbet (see 'Goes well with') next to them.

GINGER CRUNCH SLICE

Steps:

• Preheat oven to 180°C.
• Base:.
• Place flour, sugar, ginger and baking powder in the bowl of a food processor and pulse to combine.
• Add butter and process until mixture resembles fine breadcrumbs.
• Press into a 20cm x 30cm tin lined with non-stick baking paper.*
• Bake for 35-40 minutes or until golden and firm to the touch.
• To make the ginger icing:.
• Place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted.
• Stir through the icing sugar and pour immediately over the slice.
• Refrigerate for 1 hour or until the icing is set.
• Slice to serve.
• * The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.

GINGER CRUNCH CAKE WITH STRAWBERRY SAUCE

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.

LEMON CRUNCH

Steps:

• Blitz ginger nuts in a food processor until they are ground down.
• Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.
• Add the ginger nut mix to a 30cm flan dish, and press down well to make a strong base. Place in freezer while you complete the other steps.
• In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamy
• Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.