Granny Irenes Ginger Crunch Recipes

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GRANNY'S GINGERSNAPS



Granny's Gingersnaps image

Another one of my grandmother's incredible recipes. This was a special treat when I was a little girl.

Provided by ratherbeswimmin

Categories     Dessert

Time 35m

Yield 3 1/2 dozen

Number Of Ingredients 10

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
additional sugar

Steps:

  • In a large mixing bowl, cream the shortening and sugar.
  • Beat in the egg and molasses.
  • Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture.
  • Roll teaspoonfuls of dough into balls.
  • Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet.
  • Bake at 350 degrees for 12-15 minutes or until lightly browned and crinkly.

GINGER CRUNCH



Ginger Crunch image

This is SO simple to make! If you like ginger, you'll LOVE this. Think crunchy biscuit base, smothered with ginger flavoured icing topped with crystallised ginger. It's from an old Australia & New Zealand recipe book - apparently a recipe from New Zealand. We love it!

Provided by Kookaburra

Categories     Bar Cookie

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

125 g butter, softened
125 g white sugar (preferably caster sugar, but not essential)
220 g plain flour
1 teaspoon baking powder
1 teaspoon ground ginger
60 g butter, chopped
125 g icing sugar
1 tablespoon golden syrup
2 teaspoons ground ginger
10 pieces crystallized ginger

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.

Nutrition Facts : Calories 144.8, Fat 7.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 72.2, Carbohydrate 17.9, Fiber 0.4, Sugar 6.5, Protein 1.5

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