Sweet Ginger Crunch Recipes

SWEET GINGER CRUNCH

Steps:

• In a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Pour into a medium bowl.
• Stir in the remaining ingredients except the orange zest. Sprinkle the zest evenly over the mixture. Toss until well blended. Store in an airtight container for up to two weeks.
• Adding the orange zest separately helps distribute it more evenly.
• (Per Serving)
• Calories: 146
• Total Fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 0mg
• Sodium: 167mg
• Carbohydrates: 28g
• Fiber: 4g
• Sugars: 12g
• Protein: 4g
• Dietary Exchanges
• 1 Starch
• 1 Carbohydrate
• 1 Fat

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.