Thursday, August 8, 2013

Ginger Crunch

A few months ago I gave up my healthy lifestyle to make room for all the horrendous study and work load I had on.

It's one thing to juggle work, marriage, church, baking, blogging, socialising, healthy eating and exercise but if you add to that a bagillion assignments all due at the same time including a three week practicum placement it makes life hectic.

Something had to give.

So I gave up my exercise and for some reason, with that went the healthy eating.

Ginger CrunchGinger Crunch

I want to say that I felt miserable eating chips and dip with wine and chocolate over movies in the holidays but really? Really? You'd have to be crazy to not love that lifestyle!

What I didn't enjoy was losing the muscle I'd gained and replacing it with fat. Seven months of exercising six days a week went down the drain!

So I'm back to healthy eating. Sort of. 

That was, until I made this ginger crunch slice.

Ginger CrunchGinger Crunch

I made the ginger crunch for my home group who were going away for a trip up north which Mr S and I couldn't make. So the idea was that I wouldn't eat any myself.

That didn't work out so well.

You see, as I sliced up the ginger crunch I decided the edges were ugly so I cut them off. Then I had to do the taste testing...and ate all of the edges, quite big chunks off the edges. *ahem* it was a moment of weakness I'm not proud of.

There wasn't much ginger crunch slice to give away. Oops.

Ginger Crunch

Ginger Crunch
Recipe from the Edmonds Cookbook

Ingredients:

Base:
125g Butter, softened
1/2 C Sugar
1 1/2 C Flour
1 t Baking Powder
1 t Ground Ginger

Ginger Icing:
75g Butter
3/4 C Icing Sugar
2 T Golden Syrup
3 t Ground Ginger
  • Preheat oven to 190 degrees C and line a rectangular cake tin or casserole dish with baking paper.
  • Beat the butter until softened, add sugar and cream together until light and fluffy.
  • Sift in the flour, baking powder and ginger and mix into butter mixture until well incorporated.
  • Press dough together with your hands and place on a sheet of baking paper or lightly floured surface.
  • Bring dough together to form a clump, it will be very dry and crumbly but it doesn't matter in the end, trust me!
  • Throw the dough into the prepared baking dish and press down firmly to flatten, the back of a dessert spoon works well for this.
  • Bake for 20-25 minutes or until the base is lightly browned.
  • While the base is cooking combine the butter, icing sugar, golden syrup and ginger in a small pot.
  • Heat gently until butter is melted and mixture is combined, stirring consistently.
  • Once the base is cooked pour the hot ginger icing over the base and spread over evenly.
  • Cut the slice into squares while it is hot to make it easier for yourself later down the track.
  • Leave slice to cool to room temperature before placing in the fridge to set completely.
  • Slice into pre-cut squares and enjoy!

Ginger CrunchGinger Crunch
Ginger Crunch
Ginger CrunchGinger Crunch
Ginger Crunch
Ginger CrunchGinger Crunch

Note to self: when ginger crunch is present I have absolutely no will-power!

Do you have a weakness for one baking treat in particular?

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