Friday, June 5, 2009

making ginger crunch and cutting fabric

It's Friday night, I can't believe that a whole week has flashed by already!
And what have I been doing???


The week started with a lovely crispy crunchy frost.

Then I made some ginger crunch, which I know some of you didn't have the
foggiest idea what it was.
It is a thin crunchy slice, those who like ginger will love it. Now days you can buy
slices of this in cafes, but it is usually has a thick cakey base and a really thick layer of icing. That's not how it's supposed to be made. It has a thin crunchy base and a thin layer
of ginger icing.

Here's the recipe for those of you who might like to try it.


Ginger Crunch
-preheat oven to 350 C and grease a shallow 12 x 8" tin.

-put 4oz sugar, 7oz flour, 1 tsp ground ginger, 1/2 tsp baking powder into a food processor and pulse briefly to combine them, then drop in 4oz butter and process just until the mixture forms fine crumbs. (I don't have a food processor so I just rubbed the butter in with my finger tips).

-Pour the crumbs into the prepared tin, spread them out evenly and press down firmly with your fingers to compact them slightly. They will stick together properly as they bake.

-bake for 20-25 minutes until the mixture is a pale golden brown.

-while base is cooking put 2oz butter, 1tblsp golden syrup and 1 tsp ground ginger into a saucepan and heat gently stirring. When melted and combined add 2oz icing sugar and mix to a runny consistency.

-remove the base from the oven and immediately pour on the icing, spreading it evenly over the base.

-cut into fingers and leave to cool, then break apart along the cuts and store in an airtight container.

Let me know how yours turned out!



Yesterday I spent ages cutting 1 1/2 inch squares of left over florals to add to the
sashing of my quilt. It's nearly ready to tack all the layer together! It's so nice
spending time in my sewing room!


Well roll on weekend! Hope you all have a fab one!

Carole ;)

9 comments:

Jennifer said...

Now that's a trip down memory lane! I haven't made this slice since....forever.

Darlene said...

I just love Ginger Crunch and you are right, the cafes have know idea how to make it. If I make the coffee, will you share a piece with me?

~*~Patty Szymkowicz said...

ummmm you temptress you, your ginger crunch look delicious, it's fun to 'say' too!

oooo your view, you must never ever tire of that and extra special with frosting on top ;) !!!

Dotti said...

I would love to try out this recipe...what is golden syrup? Is it like corn syrup? Dotti

Ali Honey said...

That's some frost!!

I do so agree - if it is made properly Ginger Crunch is really thin and crunchy ( add a bit more ginger too ).

Love your dead weta of a post below. When I was at Teacher's College a long time ago ( in PN too )we had to make a collection of insects. Weta like that had to have their insides squashed out and be carefully filled with cotton wool so the abdomen wouldn't collapse. As you pushed the cotton in all the legs moved - it was quite creepy even though you knew it was dead.( there are bigger ones too you know! ) They can nip as my DH found when trying to save one in the firewood.
Personally I think they are amazing lovely creatures.

Margaret said...

aaaghh stop now, snowy pics and ginger crunch, it's too much..lol.. you do realise when I actually get home you'll be expected to produce all of these goodies for my trip down memory lane, and believe me I have a good memory!!!

Linda said...

Thanks for the recipe. What is golden syrup? And look at you working on your quilt! You never stop, do you!!!

Nathalie Thompson said...

Just send me a piece. A crumb even! And you are SO patient to do such small fabric piecing! I think that's why I don't do quilts. The cutting and piecing!

Kate/Massachusetts said...

Hi Carole! I would love to try your ginger crunch! We don't have anything like that here in the States and I know my family would love this. I have Golden Syrup but I've got to ask about measuring. The ounces measurement that you use to measure your sugar/flour/butter, is that ounces by weight on a scale or is it fluid ounces in a measuring cup? Thanks so much for sharing!

dfuller55 at verizon dot net