Ginger Crunch

Mothers, as they say in Spanish “¡No hay más  que una!”. Yes, we have only the one, but I bet mine wished she could have cloned herself when she was trying to keep me in food. I am not sure one would have described me as a fussy eater, as my likes were simple…. meat and potatoes for the main course, something smothered in custard for the second! Any variety of potato was fine and the custard could be out of a tin, instant from a packet or indeed traditionally made from eggs and milk.

As Mark Twain wrote:

“My mother had a great deal of trouble with me, but I think she enjoyed it.”

I can but hope! Anyway my Mother this week set my brain in motion on a couple of unrelated fronts. The first was on cured ham:

My Mother bought me an excellent book by Paul Hollywood on British Baking. Just up my street really as I enjoy baking and I am always interested in traditional fare. The first recipe I tried was anything but, I guess, as it used parma ham.

Now Parma of course is “just” a place in Italy made famous for its “prosciutto” or ham. To be even more precise it is famous for its dried ham or “prosciutto crudo”. Perhaps I am being pedantic, but as an engineer I was always told to use the right tools for the job and words after all are just tools in an effective communication.

Still on the topic of ham, I thought it only fair to at least mention the Spanish “jamón curado or jamón serrano”, their excellent cured ham. Living close to the Teruel province and their excellent jamón I felt I ought to redress this omission and promote local, at least to me, products.

7 - Finished bars 2

The Finished Bars

And the second thought my Mother induced into my sluggish brain? Well it was the recipe for this week’s post. We were bouncing recipe ideas around and she mentioned a Ginger Crunch. My neurones immediately began to fire and my fingers were dancing across the keyboard in search of the recipe. If truth be known I spend most of my time trying out new recipes rather than repeating tried and tested ones. I soon found the recipe though, one that my Mother had given me many moons ago. So without further ado here is my Mother’s recipe for Ginger Crunch…….


Ginger Crunch  

 

Ingredients for 18cm by 27cm tray:

Base:

225g Flour

½ tsp Baking powder

75g  Sugar

1½ tsp Ground ginger

150g Butter

 

Topping:

45g Syrup (2½ tbsp)

185g  Icing sugar

50g Butter

2 tsp Ground ginger

 

Optional:

50g Candied ginger

 


Method:

Firstly let me just say “sorry Mother”. I know she will be reading this and I changed her recipe by adding in the candied ginger! I had some left over from another recipe and I thought they would go well here……. which they did.

1 - Base Ingredients

Base Ingredients

Mix the flour, sugar and ginger together.

Rub in the butter with your fingers until the mixture looks like breadcrumbs.

If you are going to add the candied ginger now is the time. Simply chop the and  stir into the flour mix.

Pre-heat the oven to 180°C.

Lightly press the mixture into a greased rectangular mould 18cm by 27cm.

Bake for 20 to 25 minutes or until the base is just starting to colour. Leave to cool.

4 - Topping ingredients

The Topping Ingredients

Heat the topping ingredients in a pan until just starting to boil. Spread over the biscuit base.

5 - Topping ingredients simmering

The Topping Simmering Gently

Leave to cool completely then turn out and cut into slices.

6 - Finished bars 1

The Finished Bars


 

So a quick and easy recipe that my family particularly enjoy, as I hope you do too. As always please feel free to send me your comments via the blog, they are welcome and I will answer them all.

 


Key:

tsp – Teaspoon – 5ml

tbsp – Tablespoon – 15ml


2016 Lincoln W. Betteridge

5 thoughts on “Ginger Crunch

  1. Pingback: Ginger Crunch | Other Man's Flavours

  2. Good morning in Spain, how are You ? I have just read the Ginger Crunch details, we like ginger and so far this is a very delicious suggestion for a coffee time for a cold february weekend. Looking forward to more ideas of Yours….have a good time! Ursula

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    • Hello Ursula, thanks for the comments. If you like ginger you should give them a go….. they really are easy to make. Let me know how they turn out for you. Winter is supposed to hit us here next week, they will be the first cold days we have had so far. Hope everything is going well for you and yours.

      Best regards,
      Lincoln

      Like

    • Hello Johanna.

      The recipe is one of my favourites from my youth. I hope you enjoy it. Any problems please let me know. Ginger is one of my favourite flavourings, expect to see more recipes in the future.

      Best regards,
      Lincoln

      Like

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