Food recipes
Ginger Crunch Bar
Ginger Crunch Bar Ingredients: butter, without salt sugars, granulated vanilla extract wheat flour, white, all-purpose, unenriched spices, ginger, ground leavening agents, baking powder, double-acting, sodium aluminum...
Ginger Crunch Bar
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
butter, without salt
syrups, corn, light
spices, ginger, ground
sugars, granulated
Directions:
Preheat the oven to 350 F. Line the base and two long sides of a 10 3/4 x 7-inch shallow cake pan with baking paper.
Put the butter, sugar, and vanilla in a bowl and beat with electric beaters until creamy.
Sift together the all-purpose flour, ginger, and baking powder.
Use a metal spoon to stir the flour mixture into the butter mixture in two batches until well incorporated.
Use your fingers to press firmly and evenly into the prepared pan.
Bake for 20 minutets, or until pale golden and firm to touch.
Meanwhile, to make the ginger frosting, put the butter, golden syrup, ginger, and confectioners' sugar in a small saucepan.
Stir over low heat until smooth.
Pour and spread the frosting evenly over the bar while the bar is hot.
Mark into 16 slices and scatter over the crystallized ginger.
Set aside to cool, then cut, using marks as a guide.
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
butter, without salt
syrups, corn, light
spices, ginger, ground
sugars, granulated
Directions:
Preheat the oven to 350 F. Line the base and two long sides of a 10 3/4 x 7-inch shallow cake pan with baking paper.
Put the butter, sugar, and vanilla in a bowl and beat with electric beaters until creamy.
Sift together the all-purpose flour, ginger, and baking powder.
Use a metal spoon to stir the flour mixture into the butter mixture in two batches until well incorporated.
Use your fingers to press firmly and evenly into the prepared pan.
Bake for 20 minutets, or until pale golden and firm to touch.
Meanwhile, to make the ginger frosting, put the butter, golden syrup, ginger, and confectioners' sugar in a small saucepan.
Stir over low heat until smooth.
Pour and spread the frosting evenly over the bar while the bar is hot.
Mark into 16 slices and scatter over the crystallized ginger.
Set aside to cool, then cut, using marks as a guide.