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Ginger Crunch
A baking that has stood the test of time
Ingredients
150 g butter
2 tablespoons golden syrup
3/4 cup brown sugar
3/4 cup coconut
1 1/2 cups rolled oats
3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground ginger
4 tablespoons butter
4 teaspoons golden syrup
2 teaspoons ground ginger
1 cup icing sugar
Preparation
Preheat oven to 180 C.
Melt butter, golden syrup and brown sugar in a saucepan; remove from heat
Mix the dry ingredients together in a bowl; stir into the pot and mix thoroughly
Press mixture into a non-stick or lightly greased 20 x 30cm slice pan; bake for 15-20 minutes
Mark into square while still warm
When cool, ice with hot ginger icing
Heat butter, golden syrup and ginger together in a saucepan until melted, add enough icing sugar to make a spreadable icing and pour over the cool base
When completely cold cut through icing and separate squares
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