Ginger Crunch

Category: Confectionery
Ginger Crunch

Ingredients

Butter (room temperature) 125 gr.
Sugar 0.5 tbsp.
Flour 1.5 tbsp.
Baking powder 1 tsp
Ground dry ginger 1.5 tsp
Glaze:
Butter 75 gr.
Honey 2 tbsp. l
Powdered sugar 3/4 Art.
Ground dry ginger 1 tbsp. l

Cooking method

  • A very popular dessert in New Zealand ...
  • Beat butter and sugar until fluffy
  • Ginger Crunch
  • Sift flour, baking powder and ginger into a separate bowl
  • Ginger Crunch
  • Mix dry ingredients with butter. Place the dough on a floured surface and knead until smooth
  • Ginger Crunch
  • Grease a baking dish or cover with baking paper. Distribute the dough in shape, tamp a little.
  • Ginger Crunch
  • Put in an oven preheated to 190 degrees. Bake until golden brown
  • Ginger Crunch
  • While the cake is baking, cook the icing.
  • Heat butter and honey in a saucepan, then add icing sugar and ginger
  • Ginger Crunch
  • Stir until smooth (the mass is similar in consistency to honey)
  • Ginger Crunch
  • Remove the crust from the oven and cover with warm icing
  • Ginger Crunch
  • Cool completely and cut into squares or strips (I cut a little warm, so the glaze ran a little)
  • Ginger Crunch
  • Ginger Crunch

Time for preparing:

40-50 minutes

Cooking program:

Oven

National cuisine

New Zealand

Note

Recipe from here 🔗

The original uses a square shape. I don't have a small square shape, so I baked in a round 26 cm diameter.

And this is a photo of completely cooled crunches. The glaze does not flow.

Ginger Crunch

Ginger Crunch

celfh
It must be delicious! Bookmark it!
Elven
For my taste, ginger would be less Seisas I eat them with a bite of tea, nothing is so delicious, But only crunches at the edges turned out, and in the middle, where there is more glaze, soft crumbly dough
Scops owl
Flax, what deliciousness Did you buy ground ready-made ginger?
Elven
Yeah, ready-made, in a bag
SanechkaA
Lena you have recipes one better than the other and the photos are wonderful
Elven
Oh, Sasha, you embarrassed me Thank you very much!
SanechkaA
Lena
CurlySue
Thanks for the recipe and the photo!
Tell me, I correctly understood from the photo that ground ginger is raw ginger, just finely grated,
or is it still ground DRY ginger - what is sold as a seasoning?
I agree, rather, it looks like a cake than a crisp
Elven
Elena, to your health!
Ginger is dry.
Google grunted "Crunch" like a crunch, so I called them crunchy
Elven
After standing on the table until the evening, the "squares" began to crunch cool
CurlySue
Quote: Elven

After standing on the table until the evening, the "squares" began to crunch cool
Yes, yes, I know what crunch is.

Interestingly, then all the same they begin to crunch, they just need to be given a chance.
Elven
Quote: CurlySue

Interestingly, then all the same they begin to crunch, they just need to be given a chance.
Yeah, I'll leave it on the table until morning, let's see what happens
Merri
Quote: Elven

Yeah, I'll leave it on the table until morning, let's see what happens

A risky experiment! I would find an empty plate in the morning
Elven
Quote: Merri

A risky experiment! I would find an empty plate in the morning
She, I will definitely live until the morning! My not lovers of any exotic, give them meat
Merri
You are lucky!
MariS
It's very interesting to know how the experiment ended - I love crunch - baked goods, and crunch salads are so simple.
Ginger in baked goods has its own unique taste.
Thanks Lena! She took the recipe to her.
Elven
Marina, to your health!
The experiment went well "Crunchies" still crunch
P.S: Added pictures of the section of completely cooled "crunches"
Klementina
I love ginger everywhere and in everything. Let's go to the oven!;)
Elven
Klementina, I'm waiting for feedback and photos
Mirabel_Yok
We will try!

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