GINGER CRUNCH RECIPE

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.

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!

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!

Thank you all so very much!!!

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

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

Ginger Crunchfrom 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.

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

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.

Thank you all so very much!

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 !

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

I have to say Auckland Alis Ginger Crunch is the BEST IN THE WORLD.

soooooooooo yumo!

I recently made the TakakaGinger 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."

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

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

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!

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.