Wholemeal Cafe in Takaka near Nelson make the most gorgeous ginger crunch. Being such lovely, clever people, they were more than happy to share their Ginger Crunch recipe. This is delectably chewy and crunchy all at the same time.

To make Takaka Ginger Crunch, you will need:

Ginger Crunch Icing
150g butter
2 Tbsp golden syrup
3/4 cup brown sugar
3/4 cup desiccated coconut
1 and a half cups rolled oats (grunty oats, not instant)
3/4 cup plain flour
1 1/2 tsp baking powder
1 1/2 tsp ground ginger

Ginger Crunch Icing
75g softened butter
3/4 cup icing sugar
2 Tbsp golden syrup
3 tsp ground ginger

How to make Ginger Crunch:
Preheat the oven to 180 degrees celcius (160 fanbake).
To make the Base, put the butter, golden syrup and brown sugar into a medium-large saucepan and stir over a low heat until melted.
Remove from the heat and add all the dry ingredients to the saucepan.
Mix thoroughly. Press into a greased or non-stick 20x30cm slice tin. Bake for 15-20 minutes. Longer means crunchier!
Mark into squares while still warm.
Make the icing by mixing the softened butter with the sugar, syrup and ginger.
Stir until very smooth.
Spread the icing over the cooled base and swizzle or decorate with a fork.
When completely cold, cut through the icing and separate the squares.
Makes 24 squares.

Leigh Elder, founder of Eat For Keeps, says: “Takaka Ginger Crunch – Looks like a taste sensation. Sugar, flour and icing sugar quite a load of simple carbs. Reduce this and add more protein, healthy fat and fibre by replacing flour with almond flour and/or soy flour.”
www.eatforkeeps.com

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