Ingredients for Edmonds Ginger Crunch
- 50g (¼ cup) butter (for icing)
- 200g (1 ½ cups) granulated sugar
- Plain Flour
- 2 teaspoons baking powder
- Ground Ginger
- Icing
- 200g (1 ½ cups) icing sugar (for icing)
- 2 tablespoons golden syrup (for icing)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Edmonds Ginger Crunch? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Edmonds Ginger Crunch
- Preheat oven to 190°C (375°F). Grease and flour a 20x30cm (8x12 inch) sponge roll tin.
- Cream together 250g (2 sticks) softened butter and 200g (1 ½ cups) granulated sugar until light and fluffy.
- In a separate bowl, sift together 400g (3 cups) all-purpose flour, 2 teaspoons baking powder, and 1 tablespoon ground ginger.
- Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds until it comes together.
- Press the dough evenly into the prepared tin.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- While the base is baking, prepare the icing: In a small saucepan, combine 50g (¼ cup) butter, 200g (1 ½ cups) icing sugar, 2 tablespoons golden syrup, and 1 teaspoon ground ginger.
- Heat over low heat, stirring constantly, until the butter is melted and the icing is smooth.
- Pour the hot ginger icing evenly over the hot biscuit base immediately after removing it from the oven.
- Allow to cool completely in the tin before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
21g
Carbs
5g
