Secrets to ‘quick and easy’ ginger crunch

Many people have a recipe they love sharing with others. In a regular series featuring South Canterbury residents and their favourite home-cooked meals or baking, My Kitchen tells the story behind the recipes and explains how you can make them at home.

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by Rachael Comer

Val Williams is at home in her kitchen.
A keen cook and baker, she enjoys surprising family and friends with sweet treats along with hearty meals.
“I just like baking,” Mrs Williams said.
“It’s good therapy and I enjoy giving what I’ve made to other people.”
Her ginger crunch is a popular item in her cooking repertoire.
“I’ve been making it for years and I’m always making it,” she said.
“I usually double the mixture and give a lot away to people. It’s quick and easy.”
The recipe calls for three teaspoons of ground ginger but Mrs Williams usually adds an extra teaspoon to give it a “ginger bite”.
She also gives the mixture a “good, solid knead” before pressing it into the baking tin.
“You can get the mixture really crunchy doing it this way,” she said.
She liked to experiment with her baking and often came up with her own recipes, or additions to old recipes, Mrs Williams said.

Val’s ginger crunch

Sweet treat . . . Mrs Williams’ ginger crunch is popular among friends and family. PHOTO: RACHAEL COMER

INGREDIENTS

Base
125g butter, softened
1/2 cup of sugar
1 1/2 cups flour
1 tsp baking powder
1 tsp ground ginger

Icing
75g butter
2 Tbsp golden syrup
3 tsp ground ginger

METHOD

  1. Cream the butter (for the base) and sugar, until light and fluffy.
  2. Sift the flour, baking powder and ginger together.
  3. Mix into the creamed mixture.
  4. Turn dough out on to a lightly floured board and knead well.
  5. Press dough into prepared tin and bake for about 20 minutes at 190degC or until light brown.
  6. While base is cooking make the icing.
  7. In a microwave proof bowl combine butter, icing sugar, golden syrup and ginger. Heat until butter melted and stir.
  8. Pour hot icing over the hot base and cut into squares before the slice sets, and goes cold.