Best 3 Edmonds Ginger Crunch Recipes
Indulge in the delectable flavors of Edmonds Ginger Crunch, a beloved New Zealand biscuit that combines the perfect balance of crispiness and chewy texture. This classic treat is elevated with a unique blend of spices, including ground ginger, cinnamon, and nutmeg, creating a symphony of warm and inviting aromas. Each bite offers a satisfying crunch, followed by a burst of sweet, spicy, and slightly tangy flavors. Discover two irresistible variations of this iconic biscuit: the traditional Edmonds Ginger Crunch and a tantalizing Chocolate Ginger Crunch, both presented with step-by-step instructions for a hassle-free baking experience. Prepare to tantalize your taste buds with this iconic Kiwi delicacy, perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
EDMONDS GINGER CRUNCH
This recipe is only found in the Edmonds cook book. This famous recipe from New Zealand is to die for. I grew up eating this and I can tell you, it's fantastic! I hope that people in different countries will love this just as we do here in New Zealand! Enjoy!
Provided by Chelsea_
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 10
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.
GINGER CRUNCH
Make and share this Ginger Crunch recipe from Food.com.
Provided by Evie3234
Categories < 60 Mins
Time 35m
Yield 12 pieces
Number Of Ingredients 9
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.
Nutrition Facts : Calories 217.3, Fat 9.8, SaturatedFat 6.1, Cholesterol 25.4, Sodium 116.1, Carbohydrate 31.3, Fiber 0.5, Sugar 17.6, Protein 1.8
GINGER CRUNCH
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
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
Tips:
- Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger, and it will give your ginger crunch a more pronounced ginger taste.
- Grate the ginger finely: This will help the ginger to distribute evenly throughout the crunch.
- Use a light-colored syrup: A light-colored syrup, such as golden syrup or light corn syrup, will help to keep the ginger crunch a light golden color.
- Cook the syrup to the correct temperature: The syrup needs to reach a temperature of 300°F (150°C) in order to set properly.
- Be careful not to overcook the syrup: If the syrup is overcooked, it will become too thick and brittle.
- Let the ginger crunch cool completely before cutting it: This will help to prevent the crunch from breaking.
Conclusion:
Edmonds Ginger Crunch is a classic New Zealand biscuit that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of crunchy biscuit, chewy ginger, and sweet syrup is irresistible. If you are looking for a delicious and easy-to-make biscuit, then Edmonds Ginger Crunch is the perfect recipe for you.
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