everytime i make ginger crunch the base is always soft and crumbley, use to make it when i was a kid and it use to be hard.
noonesgirl,
Aug 21, 4:55am
I use Edmonds recipe & always crunchie. Press out thinly in your tin. What recipe do you use?
praxis2,
Aug 21, 5:34am
i got it from bestrecipes.com, and ive used the edmonds cook book recipe and it still comes out crumbley.
chatsmom,
Aug 21, 5:44am
You need to make sure you have a thin base and then cook it until golden rather than a time limit.
elliehen,
Aug 21, 5:48am
And mix the ingredients in the base until they really stick together as a dough before pressing into the shallow pan.
gardie,
Feb 14, 1:47am
And cook till its pale brown and put the icing on while still hot - the base and the icing. It sort of sticks to the base and can help hold it together if crumbly. If mine looks a bit too crumbly before I cook it, I add in a little more butter - depends on flour sometimes.
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