Food recipes
Oaty ginger crunch recipe
Oaty ginger crunch recipe Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, ginger, ground shortening confectionery, coconut (hydr...
Oaty ginger crunch recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
sugars, brown
butter, without salt
syrup, maple, canadian
sugars, powdered
spices, ginger, ground
butter, without salt
syrup, maple, canadian
Directions:
Preheat the oven to 180C.
Lightly grease and line the base and sides of an 11 x 34 x 2.5cm rectangular loose-based baking tin with baking paper, cutting into the corners to fit and allowing the paper to extend about 2.5cm above the sides.
For the base: Sift the flour, baking powder and ginger into a medium bowl, then add the coconut, rolled oats and brown sugar.
In a small saucepan, melt the butter and golden syrup over low heat.
Pour into the dry ingredients and mix until combined.
Press the base mixture into the prepared tin.
Bake for 2530 minutes or until golden brown.
Sift the icing sugar and ginger into a small bowl.
Melt the butter and golden syrup in a small saucepan over low heat.
Mix into the sugar mixture until smooth and spread evenly over the cooked base with a large spatula.
Leave to set in the tin before cutting (we leave it overnight).
Cut into eight 4.25 x 11cm pieces.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
sugars, brown
butter, without salt
syrup, maple, canadian
sugars, powdered
spices, ginger, ground
butter, without salt
syrup, maple, canadian
Directions:
Preheat the oven to 180C.
Lightly grease and line the base and sides of an 11 x 34 x 2.5cm rectangular loose-based baking tin with baking paper, cutting into the corners to fit and allowing the paper to extend about 2.5cm above the sides.
For the base: Sift the flour, baking powder and ginger into a medium bowl, then add the coconut, rolled oats and brown sugar.
In a small saucepan, melt the butter and golden syrup over low heat.
Pour into the dry ingredients and mix until combined.
Press the base mixture into the prepared tin.
Bake for 2530 minutes or until golden brown.
Sift the icing sugar and ginger into a small bowl.
Melt the butter and golden syrup in a small saucepan over low heat.
Mix into the sugar mixture until smooth and spread evenly over the cooked base with a large spatula.
Leave to set in the tin before cutting (we leave it overnight).
Cut into eight 4.25 x 11cm pieces.