The Ultimate Ginger Crunch
Oaty Base 150g butter ½ cup sugar ¼ cup golden syrup 1½ cups rolled oats ¾ cup self-raising flour ½ cup desiccated coconut 2 tsp ground ginger Ginger Topping 100g butter 3 tbsp golden syrup 2 cups icing sugar 4 tsp ground ginger 3 tbsp chopped crystallised ginger
© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/the-ultimate-ginger-crunch/3371/
Oaty Base
Ginger Topping
Preheat oven to 170°C fanbake and line a small slice tray (about 21cm x 27cm) with baking paper.
To make the Oaty Base, heat together butter, sugar and golden syrup in a medium pot until melted. Mix in oats, flour, coconut and ginger to evenly combine. Press firmly and evenly into prepared tray and bake until pale golden (20-25 minutes).
When the Oaty Base is nearly cooked, make the Ginger Topping by heating together butter and golden syrup in a medium pot until melted and starting to bubble. Stir in icing sugar and ground ginger to combine evenly and spread mixture over cooked base while still hot. When the topping is set, stud with pieces of crystallised ginger. Cut into squares while warm. Store in a sealed container in a cool place for up to a week.
Generic content for all other countries not on the list.
Get VIP offers & great foodie content & you could win an iPad Air 2!
Before you go, tell us where you heard about Annabel's book:
Unfortunately, your browser blocked the popup, please use the following link to Buy the Book
Get VIP offers and great foodie inspiration!
leave a comment
You must be logged in to add comments, click here to join.
13 comments