When I got back home from my most recent baby delivery in Thailand, my next door neighbor had a tin of these at my door. They are so yummy! Not overly sweet, a bite of spice from the ginger, and the crunchy pastry with icing on top is a beautiful combination! I quickly asked for the recipe. And here it is for you! This comes from my sweet New Zealand neighbor, Alison. Enjoy!
The original recipe comes from the Edmonds Cookery book, which is famous in NZ. "Over 3.3 million copies of the Deluxe Edition have been printed over the past 50 years and most New Zealand homes have more than one version." I typically change this one by substituting honey for Golden syrup in the icing. I prefer the softer texture and flavour of the honey and I don't always have Golden syrup in the cupboard.
Ginger Crunch125g butter, softened
1/2 cup sugar
1 1/2 cups plain baking flour
1 tsp baking powder
1 tsp ground ginger
Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board. Knead well. Press dough into a greased 20x30 cm sponge roll tin (7x11inch). Bake at 190 degrees C. (375F) for 20-25 mins or until light brown. Ice with hot ginger icing. Cut into squares when cool. Makes 24.
Ginger icing
50g butter
1/2 cup icing sugar
1 tbsp golden syrup (or honey)
2 tsp ground ginger
In a small saucepan combine butter, icing sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.
The original recipe comes from the Edmonds Cookery book, which is famous in NZ. "Over 3.3 million copies of the Deluxe Edition have been printed over the past 50 years and most New Zealand homes have more than one version." I typically change this one by substituting honey for Golden syrup in the icing. I prefer the softer texture and flavour of the honey and I don't always have Golden syrup in the cupboard.
Ginger Crunch125g butter, softened
1/2 cup sugar
1 1/2 cups plain baking flour
1 tsp baking powder
1 tsp ground ginger
Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board. Knead well. Press dough into a greased 20x30 cm sponge roll tin (7x11inch). Bake at 190 degrees C. (375F) for 20-25 mins or until light brown. Ice with hot ginger icing. Cut into squares when cool. Makes 24.
Ginger icing
50g butter
1/2 cup icing sugar
1 tbsp golden syrup (or honey)
2 tsp ground ginger
In a small saucepan combine butter, icing sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.
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