{has_more=true, offset=30, total=135, results=[{comment_text=Delicious recipe, I added 1/2 tsp of beef oxo and it really elevated the icing. I highly recommend pan frying the flour before making the dough, gives it a good smoky flavour., approved=true, user_name=Sandy, hs_createdate=1702249884750, rating_new__1_5_=5, id=11175621738}, {comment_text=NULL, approved=true, hs_createdate=1702249883657, rating_new__1_5_=5, id=11175598881}, {comment_text=A really yummy recipe for mothers day or just a snack!, approved=true, user_name=Samantha, hs_createdate=1702249883090, rating_new__1_5_=5, id=11175598880}, {comment_text=outstanding, approved=true, user_name=madeline stephens, hs_createdate=1702249882975, rating_new__1_5_=5, id=11175566405}, {comment_text=Lovely easy recipe, but I doubled the icing as I found it to thin ., approved=true, user_name=Kellie, hs_createdate=1702249881846, rating_new__1_5_=4, id=11174084929}, {comment_text=As soon as the cake went into my mouth....heaven. The ginger flavour brought back memories of mums Saturday baking on the farm back in the 60's. I have her original Edmonds cook book, a Cadbury kitchen quick weigh and a Chelsea 6lb sugar bag that for some reason got left at the back of her pantry!, approved=true, user_name=Ian, hs_createdate=1702249880718, rating_new__1_5_=5, id=11175605063}, {comment_text=Wow, how is this ginger crunch really true. It's just delicious., approved=true, user_name=Aya, hs_createdate=1702249880547, rating_new__1_5_=4, id=11175514183}, {comment_text=I agree with other reviews, absolutely the best ginger crunch but definitely recommend you add more icing sugar to the icing otherwise it is too runny, (1 cup minimum) I also cooked the base for less at 180c for 20 mins so it wasn't so hard and crunchy. Everyone has raved about it., approved=true, user_name=Annie, hs_createdate=1702249880520, rating_new__1_5_=5, id=11175461043}, {comment_text=Wow. I am addicted to these! I ate half of them in one day so delicious. Whoops!!, approved=true, user_name=Abbey, hs_createdate=1702249880492, rating_new__1_5_=5, id=11175484786}, {comment_text=Very easy to make and yummy too, approved=true, user_name=Tina, hs_createdate=1702249880134, rating_new__1_5_=5, id=11175567693}]}
Reviews
135
What did you think of this recipe?
Sandy
Delicious recipe, I added 1/2 tsp of beef oxo and it really elevated the icing. I highly recommend pan frying the flour before making the dough, gives it a good smoky flavour.
5
Unknown
NULL
5
Samantha
A really yummy recipe for mothers day or just a snack!
5
madeline stephens
outstanding
5
Kellie
Lovely easy recipe, but I doubled the icing as I found it to thin .
4
Ian
As soon as the cake went into my mouth....heaven. The ginger flavour brought back memories of mums Saturday baking on the farm back in the 60's. I have her original Edmonds cook book, a Cadbury kitchen quick weigh and a Chelsea 6lb sugar bag that for some reason got left at the back of her pantry!
5
Aya
Wow, how is this ginger crunch really true. It's just delicious.
4
Annie
I agree with other reviews, absolutely the best ginger crunch but definitely recommend you add more icing sugar to the icing otherwise it is too runny, (1 cup minimum) I also cooked the base for less at 180c for 20 mins so it wasn't so hard and crunchy. Everyone has raved about it.
5
Abbey
Wow. I am addicted to these! I ate half of them in one day so delicious. Whoops!!
Preheat oven to 190°C conventional. Grease an 18cm x 28cm slice tin and line with baking paper.
Cream Tararua Butter and Chelsea White Sugar until light and fluffy. Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and ginger into creamed mixture and mix well (dough will be quite crumbly).
Press dough into prepared tin. Bake for 20-25 minutes, or until light brown.
Pour ginger icing over base while hot. Allow to cool a little, then slice into squares while still warm.
Ginger Icing In a small saucepan on medium-low, combine Tararua Butter, Chelsea Icing Sugar, Chelsea Golden Syrup and ginger. Heat until butter is melted and mixture is smooth, stirring constantly.
Delicious recipe, I added 1/2 tsp of beef oxo and it really elevated the icing. I highly recommend pan frying the flour before making the dough, gives it a good smoky flavour.
5
Unknown
NULL
5
Samantha
A really yummy recipe for mothers day or just a snack!
5
madeline stephens
outstanding
5
Kellie
Lovely easy recipe, but I doubled the icing as I found it to thin .
4
Ian
As soon as the cake went into my mouth....heaven. The ginger flavour brought back memories of mums Saturday baking on the farm back in the 60's. I have her original Edmonds cook book, a Cadbury kitchen quick weigh and a Chelsea 6lb sugar bag that for some reason got left at the back of her pantry!
5
Aya
Wow, how is this ginger crunch really true. It's just delicious.
4
Annie
I agree with other reviews, absolutely the best ginger crunch but definitely recommend you add more icing sugar to the icing otherwise it is too runny, (1 cup minimum) I also cooked the base for less at 180c for 20 mins so it wasn't so hard and crunchy. Everyone has raved about it.
5
Abbey
Wow. I am addicted to these! I ate half of them in one day so delicious. Whoops!!