• Sophie Likes Cake
  • Ask Me Anything
  • Blog
  • Cakes & Sweet Treats
  • Ice Cream
  • Savoury & Meals
Menu

Sophie Likes Cake

Ok so sometimes I make a little more than just cake but I love creating and sharing it with you here
  • Sophie Likes Cake
  • Ask Me Anything
  • Blog
  • Cakes & Sweet Treats
  • Ice Cream
  • Savoury & Meals

Ginger Crunch (with extra ginger and extra crunch)

October 23, 2014

My week (and a bit) in summary:

  • I signed on the dotted line for an epic new job and resigned from my first ever big kid job,
  • I purchased toiletries and spare socks for my trip to Asia that I am departing on next week,
  • The section I contribute to in Critic Te Arohi won best lifestyle section at the National Student Media Awards,
  • I went on a date with a mega McHottie,
  • I made some ginger crunch.

 

#winningatlife

 

That is all I have to say about that.

Except that all important final point  . . .

 

I acquired a whole pile of crystallised and ground ginger from varying sources in recent weeks. Logic told me that making ginger crunch would be a good idea; it was.

So this ginger crunch (with extra ginger and extra crunch) was adapted from the Bluebells Cakery Cookbook which inspired me to shower my slice in chopped crystallised ginger and almonds.

There is quite a bit of white sugar in the base which makes it extra crunchy. I would almost suggest swapping out a 1/4 of a cup with brown sugar, just so you don’t break any teeth (or your knife!). You could also only bake it for 15 rather than the 20 minutes that I did. I also added plenty of ground ginger to the mix just so that it knocked your socks off with each bite.

The texture of this is really just excellent. Sure the base may or may not break your jaw but the ratio of smooth ginger icing as well as the varied topping makes this really quite delightful to sink your teeth into.

The horrifying amounts of butter and sugar in this mean you can realistically only eat a couple of pieces before you develop a raging headache, making it the perfect treat to keep hidden in your fridge for a good two weeks after making it. 



Ginger Crunch (with extra ginger and extra crunch)

Makes 20x28cm slice

Adapted from the Bluebells Cakery Cookbook by Karla Goodwin

 

Base

1 cup rolled oats

¼ cup sliced almonds

¾ long thread coconut

150g butter

¾ cup sugar

4 (80g) tablespoons golden syrup

¼ cup finely crystallised ginger chunks, finely chopped

¾ cup plain flour

1 tablespoon ground ginger

1 teaspoon baking powder

 

Topping

200g butter

6 tablespoons (150g) golden syrup

4 cups icing sugar, sieved

2 tablespoons ground ginger

 

More topping

½ cup sliced almonds

½ cup crystallised ginger chunks, chopped


Preheat the oven to 180 degrees on bake. To make the base, toast the oats, almonds and coconut in a baking tray for five minutes until they start turning golden. Pour into a mixing bowl along with the sugar, ginger, crystallised ginger, flour and baking powder.

 In a small saucepan, melt together the butter and golden syrup. Pour this into the dry mixture and stir until well combined. Press into a 20x28cm lined baking tin and bake for 15 minutes until golden. Remove from the oven and cool completely. 

To make the topping, melt the butter and golden syrup in a medium sized saucepan.  Sieve in the icing sugar and ginger then stir until smooth. Keep the pan on the stove whilst stirring as the heat helps to melt the icing making it smooth. Pour this over the cooled base and smooth over with a spatula. Garnish the top with the sliced almonds and chopped crystallised ginger. Leave to set in the fridge before slicing up with the biggest knife you can find.

 

Tags Ginger crunch, Ginger, Slice, Bluebells Cakery
← Cherry Ripe TrufflesRaspberry and Custard Doughnuts →

What do you feel like?


Want it straight from the oven? Subscribe here.

Enter your email address:

Delivered by FeedBurner


On my bench now: latest and greatest

Sophie Likes Cake
Bubble Friendly Eclairs (Chocolate Eclairs with Custard)
Bubble Friendly Eclairs (Chocolate Eclairs with Custard)
about 3 years ago
Lockdown Chutney: Feijoa and Date
about 4 years ago
Sweet Lemon and Thyme Marmalade
Sweet Lemon and Thyme Marmalade
about 4 years ago
Brown Butter Pear Cake with Caramel Cream Cheese Icing
Brown Butter Pear Cake with Caramel Cream Cheese Icing
about 5 years ago
Strawberry and Rhubarb Filled Cakelets With Not Too Sweet Mascarpone
Strawberry and Rhubarb Filled Cakelets With Not Too Sweet Mascarpone
about 5 years ago

Fresh off the feed: 

Instagram

Recipe number 40 is rather special. A week ago today Nana left this earth. To celebrate her life we all gathered in Matamata and of course there was afternoon tea. The Aunties and I all made something of hers. I was on cheesecakes. Welsh cheesecakes
Dylan and I made this @katherine_sabbath stunner yesterday to celebrate Chris’ birthday. Needless to say it went down an absolute treat 🍳🌽🍡
Apologies for the crap photos but I’d like to share the recipe for this family favourite. I’ve written about Dad’s favourite veggie casserole over on TheSupperClubKitchen.com under recipes worth sharing. It’s 90s nostalgia at
We’ve always seen making our own croissants as a pretty daunting task. I feel like there is a lot of mystique around their making that only trained experts can get their heads around. Since we had little else to do we (Dylan) decided to give ma
Proud as punch for actually completing 
@bonappetitmag’s best ever bread recipe. It only took us three days but we’re here. Having this tonight with Ima’s chicken soup. Just call me Henny Penny.
Dylan put some words together about the long lunch we cooked ourselves last weekend. You can find it over on thesupperclubkitchen.com

Twitter

  • Sophie Edmonds
    Thai Inspired Slaw Salad https://t.co/5hcHE04G4F
    Nov 16, 2015, 12:05 AM
  • Sophie Edmonds
    Praise @CriticTeArohi for finally raising all that is scary about #fitspo!
    Apr 8, 2015, 3:36 AM
  • Sophie Edmonds
    RT @JamieLowryMe: Hi @Sophie_edo! I made your banoffee cupcakes today!! Still working on my icing but they taste incredible! #thankyou http://t.co/qIg3w4tbfu
    Mar 20, 2015, 6:49 AM

Powered by Squarespace