Friday, 1 October 2010

Recipe 29 - Ginger Crunch Bars

She's a fan of ginger and I like it a lot too. In fact she continually mentions her intention to make that awesome David Lebovitz fresh ginger cake again. I've not chosen that recipe again but I have picked another ginger heavy treat. The recipe is from the Technicolor Kitchen who in turn got it from Donna Hay. We'll make half the amount she did.

190g plain flour, sifted
1/2 teaspoon baking powder
1 teaspoon ground ginger
110g caster sugar
125g cold unsalted butter, chopped

Ginger icing:
75g unsalted butter, chopped
1/8 cup golden syrup
3/4 tablespoon ground ginger, sifted
115g icing sugar, sifted

Preheat the oven to 180°C / 350°F.

Butter an 8" x 8" pan and line with foil leaving an overhang on two opposite sides. Butter the foil on the inside of pan

Put the flour, baking powder, ginger and sugar in a food processor combine. Then add the butter and process until it resembles breadcrumbs.

Press into the pan.

Bake for around 30-40 minutes or until golden and firm.


For the icing:
put the butter, golden syrup and ginger in a saucepan over medium heat ad heat for a couple of minutes or until butter is melted.

Whisk in the icing sugar.

Pour over the base and refrigerate for 1 hour.

Lift out of the pan and cut into bars.

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