Thursday, 18 August 2011

Gluten Free Ginger Crunch

OK its Friday Baking Day at my house.  Here's one for all you Kiwi's out there and if you have never tried this you will absolutely LOVE LOVE LOVE it.  There's a reason Ginger Crunch is a treasured favourite for all New Zealanders.  I grew up with my Mum baking it often.  Its crispy crunchy, gingery and sweet.  Its catches in the throat then slides on down - little pieces of heaven.  

You really cannot stop at just one piece and I fully intend to give some of this away (notice I said only SOME....)  It is reprinted here with my Gluten Free adaptation but using the famed Edmonds Cookbook recipe (another Kiwi Institution) - if you don't own your own copy of the Edmonds Cookbook you can't call yourself a true Kiwi!

It looks plain and unassuming but I absolutley promise you beyond a shadow of a doubt, if you make this once - you will make it again, and again, and again until it becomes a favourite for your family too.

125g Softened Unsalted Butter
1/2 Cup Sugar
1 + 3/4 Cups of Gluten Free Plain Flour
1 teaspoon of Gluten Free Baking Powder
1 teaspoon of Ground Ginger

150g Unsalted Butter
1+ 1/2 Cups of Pure Icing Sugar
1/4 Cup Golden Syrup
6 Teaspoons of Ground Ginger ( don't be put off by that the sweetness needs it)

  1. Preheat your oven to 190C or about 180C if Fan Forced
  2. Line a Slice Tin with nonstick baking paper
  3. Cream your softened butter and sugar well with a hand mixer until light and fluffy
  4. Now add your Dry Ingredients - Flour, Baking Powder and ginger.  You don't need to sift these unless your flour is very lumpy.
  5. It should pull together in a dough upon mixing then tip out onto lightly floured bench and kneed it together for about 2-3 minutes
  6. Then place dough in Slice tin and using your hands work it out to the edges covering the entire base of the pan
  7. Prick lightly with a fork and place in the heated oven and bake for about 20 minutes or until lightly golden.
  8. Now begin your boiled icing by placing the remaining butter, golden syrup, icing sugar and ginger into a saucepan on a low heat and stirring constantly until the icing comes together.  
  9. Remove your base from the oven and pour the icing over the top getting it right out to the edges.  Before it cools completely get a sharp knife and cut into slices so it will be easier to cut again when cold.
  10. Leave to cool completely before serving

This recipe for Ginger Crunch ranks in the Top 20 Edmonds Cookbook recipes of All Time amongst New Zealanders.  Every Bakery in NZ carries this wonderful slice.  The GF base is not as crispy as a wheat flour one but still has a good crunch to it and not too shortbreadish.  The delicious buttery, gingery'ness of it more than makes up for it.  I hope this becomes a firm favourite for you and your families.

L xx

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