My Mum loves Ginger Crunch so I thought I would make it for her for Mothers Day but I need a good/great recipe.
PLEASE can somebody enlighten me with the BEST ginger crunch recipe you have. Thank you!!!

nanny007 - 2010-05-03 11:21:00

125g Butter softened, 1/2 cup sugar, 1&1/2 cups plain flour, 1 tsp BP, 1tsp ground ginger
Cream butter and sugar until light and fluffy. Sift flour, Baking powder and ginger together and mix into creamed mixture. Turn dough onto lightly floured board and knead. Press dough into sponge roll tin (greased) Bake at 190 c for 20 to 25 mins on until lightly brown.Ice with Ginger icing

GINGER ICING- 50g butter, 1/2 cup icing sugar, 1 tblsp golden syrup, 2 tsps ground ginger. Put all into pot and melt stirring constantly, icing is ready when all butter melted and just starting to simmer, pour over the above and allow to semi cool then slice before it gets too cold as can be too crunchy to cut up nice when cold.

This is from the Edmonds cook book.

Edited by vtired at 1:15 pm, Mon 3 May

vtired - 2010-05-03 13:14:00

vtired wrote:

125g Butter softened, 1/2 cup sugar, 1&1/2 cups plain flour, 1 tsp BP, 1tsp ground ginger
Cream butter and sugar until light and fluffy. Sift flour, Baking powder and ginger together and mix into creamed mixture. Turn dough onto lightly floured board and knead. Press dough into sponge roll tin (greased) Bake at 190 c for 20 to 25 mins on until lightly brown.Ice with Ginger icing

GINGER ICING- 50g butter, 1/2 cup icing sugar, 1 tblsp golden syrup, 2 tsps ground ginger. Put all into pot and melt stirring constantly, icing is ready when all butter melted and just starting to simmer, pour over the above and allow to semi cool then slice before it gets too cold as can be too crunchy to cut up nice when cold.

This is from the Edmonds cook book.

I always use this recipe but have found that you have to knead the shortcrust pastry so that it is crunchy rather than 'cakey'. I also double the icing as I like mine thick!

kcak - 2010-05-03 14:41:00

I use the edmonds one but double the base and triple to quadruple the top, as I like the ginger bit more than the base.

cgvl - 2010-05-03 14:52:00

This message was deleted.

cookessentials - 2010-05-03 16:14:00

Ginger Crunch from Alison Holst Cookbook:

125 gr butter, 1/4 cup sugar, 1 tspn baking powder, 1 cup flour, 1 tspn ground ginger.

Icing: 2 Tbspn butter, 2 rounded Tbspn golden syrup, 1 Tbspn water, 2 cups icing sugar, 2 tspn ground ginger.

Heat the oven to 180 oC. Warm butter untill soft, mix it with the sugar, the stir in dry ingredients. Press into a square 23 cm square cake tin, lined with with baking paper.. Bake for about 10 mins or untill lightly browned.

While the base is cooking, make the icing, since the base should be iced wile still hot.

Measure the butter, ginger, golden syrup and water into a small pot. Heat, without boiling. Remove from heat stir in the icing sugar. pour over the base and spread.

Edited by willman at 9:07 pm, Mon 3 May

willman - 2010-05-03 21:05:00

Thank you all so very much!!!

nanny007 - 2010-05-04 18:38:00

Especially nice if you finely chop some crystallized ginger into the icing.

hezwez - 2010-05-04 18:40:00

I put brown sugar and a crushed weetbix in the base this gives it more texture, I also dont muck about and use 1 kg of icing with my melted butter golden syrup and ginger !!

auckland_ali - 2010-05-04 23:11:00

Here are another couple to add to the mix and both are very nice as l have made both of them They were in the Sunday Star Times and l have copied it word for word except for my comments in brackets

Dayel's pistachio and ginger crunch
For the topping use glace ginger in syrup. Don't do a double take on the amount of powdered ginger used, it is supposed to taste spicy and definitely of ginger

180g butter
180g caster sugar
240g self raising flour
4 tsp ground ginger
pinch salt
70-80g roughly chopped pistachios

Cream butter and sugar very well.
Mix in the flour,ginger and salt
Lightly knead in the pistachios
Press evenly into lined swiss roll tin and bake for 20 minutes at 180C
fan bake or 185C regular bake
Base should be springy to touch and a light golden brown

Prepare topping 2-3 minutes before base is cooked and pour and spread on to base immediately it's taken from the oven
Then return to the oven for 2 more minutes
These extra couple of minutes slightly glaze the topping and make the base a little more crunchy
Cool in tin until almost cool then cut

Topping
50g butter
350g icing sugar
100g golden syrup
3 tablespoons ground ginger
3 tablespoons glace ginger-finely chopped

Over a low heat, put all the ingredients in a pot except the glace ginger
Stir until smooth and lump free it takes 2-3 minutes, remove from heat
Add the glace ginger and stir in just before putting on to base

(l use this topping on all my ginger crunch recipes l make)

Takaka ginger crunch
150g butter
2 tablespoons golden syrup
3/4 cup brown sugar
3/4 cup coconut
1 1/2 cups rolled oats, not the instant kind
3/4 cup flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon ground ginger
Pinch of salt

Melt butter,brown sugar and golden syrup
Remove from the heat and add the coconut, rolled oats,flour,baking powder,ginger and salt, mix well
Press into a greased slice tin and bake 180C for 15-20 minutes
Longer means crunchier
Ice when cool

Icing
75g butter
3/4 cup icing sugar
2 tablespoons golden syrup
3 teaspoons ground ginger
Mix the softened butter with the other ingredients

griffo4 - 2010-05-05 09:56:00

This message was deleted.

charlieb2 - 2010-05-05 11:28:00

I recently made the Takaka Ginger Crunch and was impressed it is different to a normal G C so you could do it as well , Make a variety it would be nice to call it
"My Ginger Crunch Selection for a Special Mum."

snapit - 2010-05-05 16:48:00

I AGREE WITH GRIFFO4. The Takaka ginger crunch is the best! P.S. I live over the hill from Takaka in Motueka.

bayview1 - 2010-05-05 18:32:00

Edmonds recipe I made for years, very good and so is Allison Holst's recipe, can't go wrong with either of them.....

jayc14 - 2010-05-05 18:41:00

auckland_ali wrote:

I put brown sugar and a crushed weetbix in the base this gives it more texture, I also dont muck about and use 1 kg of icing with my melted butter golden syrup and ginger !!

Could you please post your full recipe here? Many thanks! My family love Ginger Crunch & this comes recommended as being the best from other posters here. TIA

lindylambchops1 - 2011-05-03 19:27:00

Weetbix Delight from the Wickham Family
5 crushed weetbix
1 1/2 c flour
1 1/2 c coconut
1 c sugar
6oz butter, melted
1/2 t baking powder
TOPPING:
1 T butter
1/2 tin sweetened condensed milk
1 1/2 T golden syrup

Add melted butter to dry ingredients. Press into sponge roll tin. Bake 15 minutes at 180C.
Heat butter, sweetened condensed milk and syrup until blended. Spread on base and return to oven for 3 minutes. Ice with chocolate icing while warm.
You could replace the choc icing with ginger.
http://recipes.had.co.nz/214/weetbix-delight

lindylambchops1 - 2011-05-03 19:42:00

or just use that Weetbix base & follow other Ginger Crunch topping recipe.

lindylambchops1 - 2011-05-03 19:43:00

The member deleted this message.

eljayv - 2011-05-03 21:09:00

Takaka Wholemeal Cafe Ginger Crunch recipe is the best . I made it a few days ago........really delicious.

eljayv - 2011-05-03 21:11:00

Here's the famous recipe from home ...
TAKAKA OATY GINGER CRUNCH from The Wholemeal Cafe, Takaka, Golden Bay

Melt:
150 gm butter
2 Tablespoons golden syrup (try to be precise - hold the spoon in boiling water before measuring golden syrup)
3/4 cup brown sugar

Mix together:
3/4 cup coconut
1 & 1/2 cups rolled oats
3/4 cup flour
1& 1/2 teaspoons baking powder
1& 1/2 teaspoons ground ginger

Combine wet & dry mixes

Press into 20 x 20 cm pan

Bake 180* C for 25 minutes

When cool, ice with:
4 Tbsp butter
8 Tbsp icing sugar
4 teaspoons golden syrup
2 teaspoons ground ginger
Heat, melt, beat and pour hot icing over cool base.

winnie231 - 2011-05-03 22:31:00

I add roughly chopped macademias to my topping.

bev00 - 2012-05-02 21:57:00

vtired wrote:

125g Butter softened, 1/2 cup sugar, 1&1/2 cups plain flour, 1 tsp BP, 1tsp ground ginger
Cream butter and sugar until light and fluffy. Sift flour, Baking powder and ginger together and mix into creamed mixture. Turn dough onto lightly floured board and knead. Press dough into sponge roll tin (greased) Bake at 190 c for 20 to 25 mins on until lightly brown.Ice with Ginger icing

GINGER ICING- 50g butter, 1/2 cup icing sugar, 1 tblsp golden syrup, 2 tsps ground ginger. Put all into pot and melt stirring constantly, icing is ready when all butter melted and just starting to simmer, pour over the above and allow to semi cool then slice before it gets too cold as can be too crunchy to cut up nice when cold.

This is from the Edmonds cook book.

I just made this one, hubby came home from work, ate a piece and said "YUM", so I was pretty happy:-) BUT....I doubled the topping part and it was still too thin.....next time I will triple or even quadruple it!!!!

sarahw2 - 2012-05-04 16:33:00

I like the Edmonds one bar the base which seems to be like concrete. Will have to give some of the other recipes a go.

norse_westie - 2012-05-04 17:10:00

keeping alive for sweet tooths

bev00 - 2013-05-04 23:10:00

Edmonds but the base needs more butter to get the right consistency in my opinion. You need a lot of ginger so buy a big pack.. It's delicious! And it uses the best part of a pound of butter. ... So prepare your Mum to gain weight if she's to eat it all! (You definitely need to double the recipe )

wendalls - 2013-05-05 09:13:00

This message was deleted.

elliehen - 2013-05-05 10:57:00

Like the Edmonds one too, but also double the icing.

lodgelocum - 2013-05-05 11:10:00

always a fave

bev00 - 2014-05-05 21:56:00

kcak wrote:

I always use this recipe but have found that you have to knead the shortcrust pastry so that it is crunchy rather than 'cakey'. I also double the icing as I like mine thick!

Is that where I go wrong? My base is always a little cakey, not crisp, buttery and crunchy. I find the mixture too crumbly generally to knead and usually just pour in to tin and press down. Maybe I should work it together in the future.

molly37 - 2014-05-06 01:52:00

saving for a rainy day ,,

bev00 - 2015-05-04 20:30:00

fail proof ginger crunch
Ingredients

175g butter
3/4 cup sugar
1 1/2 tsp Ground Ginger
2 cups flour

Glaze:
50g butter
2 Tbsp golden syrup
1 1/2 tsp Ground Ginger
1/2 cup icing sugar

Preheat oven to 180°C.
Cream butter and sugar until light and fluffy. Beat in Ground Ginger. Stir in flour and knead in the bowl until smooth.
Press into greased 20cm x 30cm baking tin.

Bake for 20-25 minutes or until golden brown and leave to cool in the baking tin for 15 minutes.
To make the glaze:
Heat butter and golden syrup until melted. Cool slightly then stir in Ground Ginger and icing sugar. Turn out base and top with glaze. Cut into squares while warm

i prefer using fresh ginger but this might be to strong taste for some people

Edited by aktow at 4:47 am, Tue 5 May

aktow - 2015-05-05 04:45:00

winnie231 wrote:

Here's the famous recipe from home ...
TAKAKA OATY GINGER CRUNCH from The Wholemeal Cafe, Takaka, Golden Bay

Melt:
150 gm butter
2 Tablespoons golden syrup (try to be precise - hold the spoon in boiling water before measuring golden syrup)
3/4 cup brown sugar

Mix together:
3/4 cup coconut
1 & 1/2 cups rolled oats
3/4 cup flour
1& 1/2 teaspoons baking powder
1& 1/2 teaspoons ground ginger

Combine wet & dry mixes

Press into 20 x 20 cm pan

Bake 180* C for 25 minutes

When cool, ice with:
4 Tbsp butter
8 Tbsp icing sugar
4 teaspoons golden syrup
2 teaspoons ground ginger
Heat, melt, beat and pour hot icing over cool base.

Love this one - base is much nicer than the sometimes stodgy shortbread type base

sarahb5 - 2015-05-05 10:45:00

aktow wrote:

fail proof ginger crunch
Ingredients

175g butter
3/4 cup sugar
1 1/2 tsp Ground Ginger
2 cups flour

Glaze:
50g butter
2 Tbsp golden syrup
1 1/2 tsp Ground Ginger
1/2 cup icing sugar

Preheat oven to 180°C.
Cream butter and sugar until light and fluffy. Beat in Ground Ginger. Stir in flour and knead in the bowl until smooth.
Press into greased 20cm x 30cm baking tin.

Bake for 20-25 minutes or until golden brown and leave to cool in the baking tin for 15 minutes.
To make the glaze:
Heat butter and golden syrup until melted. Cool slightly then stir in Ground Ginger and icing sugar. Turn out base and top with glaze. Cut into squares while warm

i prefer using fresh ginger but this might be to strong taste for some people

If you use fresh ginger do you use the same amount? I sometimes find the ginger flavour a bit too subtle so might try using fresh instead

sarahb5 - 2015-05-05 10:47:00

This message was deleted.

cleggyboy - 2015-05-05 11:28:00

sarahb5 wrote:

If you use fresh ginger do you use the same amount? I sometimes find the ginger flavour a bit too subtle so might try using fresh instead

i add 1 lump teaspoon and then taste the mix... if it is weak i add more... gingernuts turn out better with fresh ginger,,
it does taste stronger but i love it that way

aktow - 2015-05-05 23:10:00

I'd always made a Ginger Crunch recipe from foodlovers.co.nz as there was a 'Best Ginger Crunch in the World' email from them. But last week I made the Takaka Oaty Ginger Crunch for the first time, and it is right up there with the Best.

sandra25 - 2015-05-12 08:00:00

sandra25 wrote:

I'd always made a Ginger Crunch recipe from foodlovers.co.nz as there was a 'Best Ginger Crunch in the World' email from them. But last week I made the Takaka Oaty Ginger Crunch for the first time, and it is right up there with the Best.

would you please share the recipe or a link to it?

griffo4 - 2015-05-12 13:35:00

Hopefully this link works -

http://www.foodlovers.co.nz/features/how-to-make-perfect-gin
ger-crunch.html

sandra25 - 2015-05-21 20:46:00

Always use Edmonds recipe, but like it softer! If bit dry add a few drips of water out of the tap until it's the way I like it. Practice makes perfect and the more U make it better it is!

sla11 - 2015-05-22 19:05:00

bump

uli - 2016-05-12 18:05:00

molly37 wrote:

Is that where I go wrong? My base is always a little cakey, not crisp, buttery and crunchy. I find the mixture too crumbly generally to knead and usually just pour in to tin and press down. Maybe I should work it together in the future.

Try using a tablespoon or so less of flour (or more of butter). Should help.

bella95 - 2016-05-15 13:14:00

Wondering how you got on OP what recipe did you use and what did your Mum think?

angel21_01 - 2016-05-16 17:05:00

bump

bev00 - 2017-05-16 23:44:00

Edmonds book and double the icing

rainrain1 - 2017-05-17 07:37:00

I've just made this one but haven't tried it yet, sure looks good and without a really heavy, rich top on it: http://www.foodtolove.co.nz/recipes/cashew-ginger-squares-29
599

wildflower - 2017-05-17 15:25:00

bump

bev00 - 2018-05-16 00:24:00

I always think the secret to a good ginger crunch is a good thick topping. Definitely need to at least double the topping ingredients.

lynja - 2018-05-16 06:31:00

lynja wrote:

I always think the secret to a good ginger crunch is a good thick topping. Definitely need to at least double the topping ingredients.

Too true, and no coconut or rolled oats either

rainrain1 - 2018-05-16 08:50:00

bump

bev00 - 2019-05-12 22:39:00