Cardamom Ginger Crunch Recipes

CANDIED GINGER-CARDAMOM BARS

Steps:

• Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick spray. Blend flour, sugar, cardamom, cinnamon, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 2 tablespoons beaten egg; blend until moist crumbs form. Add ginger. Using on/off turns, process until moist clumps form. Press dough evenly over bottom of prepared pan. Brush remaining beaten egg over dough. Using small sharp knife, score top of dough with diagonal lines spaced 1 inch apart. Repeat in opposite direction, forming lattice pattern.
• Bake until pastry is golden and tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool completely in pan. (Can be made 2 days ahead. Store airtight at room temperature.)
• Cut pastry square into 3 long rectangles. Cut each rectangle crosswise into 8 rectangular bars, making 24 bars total.

EDMONDS GINGER CRUNCH

Steps:

• Cream butter and sugar until light and fluffy.
• Sift flour, baking powder and ginger together.
• Mix into creamed mixture.
• Turn dough out onto a lightly floured board. Knead well.
• Press dough into a greased 20x30cm sponge roll tin.
• Bake at 190C (375F) for 20-25 minutes or until light brown.
• When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
• Heat until butter is melted, stirring constantly.
• Pour hot ginger icing over base while hot and cut into squares before it gets cold.

CHAI CRUNCH

Steps:

• Heat oven to 300°F. In ungreased large roasting pan, mix cereals, almonds and banana chips.
• In 1-quart saucepan, melt butter over medium heat. Remove from heat. Stir in honey, dry milk, cardamom, ginger, cinnamon, nutmeg, cloves, orange peel and vanilla until well mixed. Pour over cereal mixture, stirring until evenly coated.
• Bake 45 to 60 minutes, stirring every 15 minutes, until golden brown. Spread on waxed paper or paper towels; cool about 15 minutes. Store in airtight container.

GINGER CRUNCH

Steps:

• Preheat oven to 180C (350F).
• Using a mixer or a food processor, cream the butter and sugar.
• Add sifted flour, ground ginger and baking powder and mix well until the mixture resembles fine breadcrumbs- you can do this with your fingers if you like, but I do it in the food processor.
• If using a food processor, scrape down sides once or twice to ensure all butter is mixed in with the flour.
• Tip mixture into a well-greased shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2" x 6 1/2") or a 20cm (8") square.
• Using your fingers or the back of a fork, spread mixture evenly then press down lightly until just firm.
• Don't press too hard or the mixture will set like concrete.
• Bake on the centre shelf of the oven for 20-25 minutes or until lightly browned.
• During the last few minutes of baking, combine all the icing (frosting) ingredients in a small saucepan and melt over a low-medium heat, stirring constantly.
• Remove the biscuit base from the oven and immediately pour hot icing mixture as evenly as possible over the base.
• Use a bread knife to spread the icing evenly over the base.
• Now, cut the pieces of crystallised ginger in half and space them out evenly on top.
• Slice into approximately 20 squares while still warm.
• Remove baking tin when cool and store in an airtight tin.

GINGER CRUNCH

Steps:

• Cream butter and sugar.
• Add sifted dry ingredients.
• Mix well and press into a greased shallow tin ( 28cm x 18cm slice pan).
• Bake 20-25 minutes at 375F degrees.
• ---------Topping--------.
• Put all ingredients into a saucepan.
• Heat until melted.
• Then pour over cake when hot.
• Cut into squares before it gets cold.
• May double topping if desired.