Wow! What is happening?! The year has flown, its already August... Since my last post I have had heaps on, including a trip to tropical Samoa with my three sisters and my mum, which was super relaxing and a perfect winter break - I would highly recommend one. We stayed in a couple of cute little beach fales and did a whole lot of reading, sleeping, eating and drinking - I want to go back! But unfortunately I had to come back to reality at some point...
For this (well overdue) post I am up to 'G' - and I have chosen Ginger. Ginger is a root, and can be eaten fresh, dried, powdered, juiced or as an oil. It is packed with flavor and goodness, and has been shown and known to be an effective cancer fighting anti bacterial cancer fighting digestive balancing pain reliever (I could keep going - its pretty amazing). You can add it to your stir fry, fresh juices, or as I have chosen below to your baking.
I asked my mum for her recipe for Ginger Crunch - it was a favorite of mine growing up, it reminds me of trips to my grandparents house where my nana always had her arnotts tins of baked goodness including this super yummy treat. J has also tried it and loves it! Mum and nana use powdered ginger in their but I used fresh grate ginger and in my professional opinion its just as tasty!
Ginger Crunch
(adapted from Mums recipe)
250g butter (room temp)
3/4 cup caster sugar
2 cups flour
Preheat oven to 180. Cream butter and sugar (TMX 30 sec/Sp 5-7). Add remaining ingredients and mix until combined (TMX 1 min/Sp 5). Cook for 25 minutes or until slightly golden. Set aside to cool before icing. To make the icing, heat all ingredients, stirring until melted and combined (TMX 80 degs/4 mins/Sp 5-7 increasing), then pour over base and leave to set before slicing into squares.
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon grated ginger (if you don't have fresh ginger then ground is fine)
Icing
80g butter
4 teaspoons grated ginger
1/4 cup golden syrup
2 1/2 cups icing sugar
Preheat oven to 180. Cream butter and sugar (TMX 30 sec/Sp 5-7). Add remaining ingredients and mix until combined (TMX 1 min/Sp 5). Cook for 25 minutes or until slightly golden. Set aside to cool before icing. To make the icing, heat all ingredients, stirring until melted and combined (TMX 80 degs/4 mins/Sp 5-7 increasing), then pour over base and leave to set before slicing into squares.
WARNING - EASY TO OVER CONSUME!!!
