Nici Wickes: Homecoming Ginger Crunch
Saturday Morning with Jack Tame · Newstalk ZB
November 27, 20205m 35s
Audio is streamed directly from the publisher (pdst.fm) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
Homecoming Ginger Crunch
Here’s a treat for Jack as he’s out of MIQ!
Ginger sesame crunch
Makes 16-20 squares
135g butter, softened
½ cup sugar
2 tbsps brown sugar
1 ½ cups plain flour
1 tsp baking powder
4 tbsps sesame seeds
1 tsp ground ginger
Icing
75g butter
1 tbsps golden sugar
1 cup icing sugar, sifted
5 tsps ground ginger
Heat oven to 190 C. Line a swiss roll tin with baking paper.
To make the base, cream the butter and sugars until light and fluffy. Add dry ingredients and mix to a stiff dough. Press dough into prepared tin. Bake for 20-25 minutes until golden brown.
Make icing by melting butter and golden syrup together. Stir in icing sugar and ground ginger and stir to combine.
Pour icing over hot slice and encourage it to spread evenly.
Slice when cool and eat!
Here’s a treat for Jack as he’s out of MIQ!
Ginger sesame crunch
Makes 16-20 squares
135g butter, softened
½ cup sugar
2 tbsps brown sugar
1 ½ cups plain flour
1 tsp baking powder
4 tbsps sesame seeds
1 tsp ground ginger
Icing
75g butter
1 tbsps golden sugar
1 cup icing sugar, sifted
5 tsps ground ginger
Heat oven to 190 C. Line a swiss roll tin with baking paper.
To make the base, cream the butter and sugars until light and fluffy. Add dry ingredients and mix to a stiff dough. Press dough into prepared tin. Bake for 20-25 minutes until golden brown.
Make icing by melting butter and golden syrup together. Stir in icing sugar and ground ginger and stir to combine.
Pour icing over hot slice and encourage it to spread evenly.
Slice when cool and eat!
See omnystudio.com/listener for privacy information.