Sweet 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.

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.

SWEET GINGER CRUNCH

Steps:

• In a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Pour into a medium bowl.
• Stir in the remaining ingredients except the orange zest. Sprinkle the zest evenly over the mixture. Toss until well blended. Store in an airtight container for up to two weeks.
• Adding the orange zest separately helps distribute it more evenly.
• (Per Serving)
• Calories: 146
• Total Fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 0mg
• Sodium: 167mg
• Carbohydrates: 28g
• Fiber: 4g
• Sugars: 12g
• Protein: 4g
• Dietary Exchanges
• 1 Starch
• 1 Carbohydrate
• 1 Fat

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.