#ginger crunch

[bloated-gingernut-blog]

Ginger crunch

Is soft ginger crunch still ginger crunch?

[krautundrueben-ch-world]

Ginger Crunch

Sushi in St. Gallen, Bratwurst in Bangkok, Pizza auf der ganzen Welt – man könnte meinen, langsam kennt man sowieso überall alles, doch trotz Globalisierung und Internet gibt es noch immer viele unbekannte Köstlichkeiten zu entdecken. Zum Beispiel Ginger Crunch.

Die Spezialität aus Neuseeland besteht im Wesentlichen aus einem knusprigen Boden und einem cremigen, leicht scharfen Überzug. Die Ingwerschnitte kriegte man eigentlich recht leicht gebacken, die einzige Kunst dabei liegt darin, herauszufinden, wie dick Teig und Überzug sein müssen, um perfekt miteinander zu harmonieren, und das ist Geschmackssache.

Das beste Rezept findet man angeblich in „The Edmonds Cookery Book“, einem der bekanntesten Kochbücher Neuseelands. Edmonds ist ein Backpulverhersteller, der 1908 die erste Auflage seiner Kochbibel herausbrachte und damit Generationen von neuseeländischen Hausfrauen prägte.

  Wer Ingwer mag (und es gibt viele Gründe, ihn zu mögen), muss dieses Rezept unbedingt ausprobieren – es schmeckt einfach nur spitze.

Warum Ingwer gut ist

– Er soll entzündungshemmend wirken, – gegen Übelkeit helfen, – Schmerzen lindern – und die Verdauung fördern.

Das Rezept ist sehr einfach und unkompliziert, aber eine kleine Warnung noch : Der Teig ist wirklich sehr sehr bröselig – das ist schon richtig so, einfach mit den Fingern in die Form drücken und vertrauen, das wird schon!

Wer das Rezept nun nachbacken möchte, kann es hier herunterladen.

Rezept Ginger Crunch

    The post Ginger Crunch appeared first on Kraut und Rüben.

from Ginger Crunch

[whatmikecooks]

I’ve been buying a bit of ginger crunch from the supermarket lately. It’s a pretty tasty one but I didn’t have any in the house and thought it couldn’t be that hard to make. 

I found this recipe after a bit of a Google search. Seemed much simpler than I was expecting. It’s not quite as nice as that one I buy but pretty close, maybe 90% of the way there. Would definitely make this again but maybe I need to add some fresh grated ginger as well as the dried ground ginger too. 

[salbel]

I haven't posted anything in far too long - not for lack of baking, just that around Christmas time most of it seems to get eaten before I have a chance to photograph it! I have been working a cafe so here are a few snap of my adventures in "The Wholefood Kitchen."  (Ginger crunch, banana walnut cake and a 'Parisian Love Cake' with pistachios) 

[recipesandrelish]

Ranga Crunch

Aka ginger crunch, always tasty thanks to the age old Edmonds recipe all kiwi kids are used to. Saving it here so that I never have to look for it ever again! base 125 g butter, softened 1/2 cup sugar 1 1/2 cups standard plain flour 1 teaspoon baking powder 1 teaspoon ground ginger icing 75 g butter 3/4 cup icing sugar 2 tablespoons golden syrup 3 teaspoons ground ginger

Directions: 1. Cream butter and sugar until light and fluffy. 2. Sift flour, baking powder and ginger together. 3. Mix into creamed mixture. 4. Turn dough out onto a lightly floured board. Knead well. 5. Press dough into a greased 20x30cm sponge roll tin. 6. Bake at 190C (375F) for 20-25 minutes or until light brown. 7. When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger. 8. Heat until butter is melted, stirring constantly. 9. Pour hot ginger icing over base while hot and cut into squares before it gets cold.

[sundayhotpants]

Ginger Crunch - Extra Thick

Ginger Crunch was one of those things that my mother made a lot when I was little. I am pretty sure that this is a New Zealand recipe from way back. The ginger flavour in this slice was not appealing as a child, so Mum and Dad got to eat most of it. Now that I think about it, I am wondering if my mother had some ulterior motive making this.

As an adult I understand why my mother used to make this so often, and not just because my parents wanted to eat it all themselves. It's warm and spicy, buttery and more-ish.This is not soft like a brownie, as the name suggests it is a very crisp slice (bar cookie) and once you start eating it it's very hard to stop. It's pretty intense!

The recipe below has crystallised ginger in it, but often I make this with preserved Chinese stem ginger finely chopped and some of the syrup added into the icing. This is from Julie Le Clerc's "Cafe at home" recipe book.

Ginger Crunch

1 1/2 cups of flour

1 tspn baking powder

1 tspn ground ginger

1/2 cup of white sugar

125 grams of butter cubed

Topping

150 grams of butter

1/4 cup of golden syrup

2 1/2 cups of icing (powdered) sugar

2 tspns ground ginger

1/4 cup of finely chopped crystallised ginger - or chinese stem ginger.

Preheat the oven to 180C/350F Line a 17x27cm deep sided slice pan with baking paper

Place the flour, baking powder, ginger and sugar in the food processor, pulse to mix. Add in the cubed butter and pulse until it's like fine breadcrumbs, it should start to stick together very slightly. The mixture is dry, not sticky.

Put into the baking pan, it will seem like there is a lot in there, but this is the right amount.

Press firmly into the pan making sure that you have even coverage. If you end up with some parts thinner, the base will cook unevenly.

Bake for 20-25 minutes until the base is golden brown in colour.

Remove from the oven and set aside while you make the topping.

A tip for measuring Golden syrup. If you run a metal spoon under warm water the golden syrup will just slide off easily. Of course then you don't get to lick the spoon!

Place the measured Golden Syrup and butter in a medium saucepan and melt together. Add in the icing sugar and ground ginger and stir well to mix, cook for roughly 1 minute stirring the whole time.

Add in your chopped crystallised ginger and stir well.

Pour the topping over the still warm slice, and let cool a little before cutting. If you let it cool completely you will find it breaks when you cut it. Cut into squares when still warm but the icing has mostly set.

If you have someone in your family that loves ginger, they will just love this slice.

I'd love to hear what you think of this if you decide to make it.

Since it's hailing outside (yes, yes - it is supposed to be Summer) I think I might go snuggle under a blanket, with a hot cup of tea, a piece of Ginger Crunch and my knitting.