Do you choose the ginger crunch when ever you see it for sale when ordering tea or coffee?
Here is a simple recipe that works every time and easy to make in a motorhome or caravan gas oven. You can tell yourself it is good for you because it has a good serving of rolled oats in each slice!
On the road -Ginger Crunch
Heat gas oven to 4, place rack on top rung. Line bottom and sides of a 20cm x 30cm slice pan with baking paper.
Ingredients for the Base
150 g butter
2 tablespoons golden syrup
3/4 cup brown sugar
Melt these three ingredients in a pot then remove from heat
3/4 cup coconut
1 1/2 cups rolled oats
3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground ginger
Mix these five dry ingredients in a bowl, add to the pot and stir well til combined. Spread out and tap down in the slice tin. Bake for 10 minutes then turn slice tin around bake another 8 to 10 minutes, depending on your oven. Remove from oven, mark into squares while still warm, allow to cool.
Ginger Topping
4 tablespoons butter
4 teaspoons golden syrup
2 teaspoons ground ginger
1 cup icing sugar ( might need slightly more)
Heat butter, golden syrup and ginger together in a pot until melted, add enough icing sugar to make a spreadable icing but not too runny and pour over the cool base.
Place in fridge til topping has set.
When completely cold cut through icing and separate squares.
One piece only with each cup of coffee or tea
Here is a simple recipe that works every time and easy to make in a motorhome or caravan gas oven. You can tell yourself it is good for you because it has a good serving of rolled oats in each slice!
On the road -Ginger Crunch
Heat gas oven to 4, place rack on top rung. Line bottom and sides of a 20cm x 30cm slice pan with baking paper.
Ingredients for the Base
150 g butter
2 tablespoons golden syrup
3/4 cup brown sugar
Melt these three ingredients in a pot then remove from heat
3/4 cup coconut
1 1/2 cups rolled oats
3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground ginger
Mix these five dry ingredients in a bowl, add to the pot and stir well til combined. Spread out and tap down in the slice tin. Bake for 10 minutes then turn slice tin around bake another 8 to 10 minutes, depending on your oven. Remove from oven, mark into squares while still warm, allow to cool.
Ginger Topping
4 tablespoons butter
4 teaspoons golden syrup
2 teaspoons ground ginger
1 cup icing sugar ( might need slightly more)
Heat butter, golden syrup and ginger together in a pot until melted, add enough icing sugar to make a spreadable icing but not too runny and pour over the cool base.
Place in fridge til topping has set.
When completely cold cut through icing and separate squares.
One piece only with each cup of coffee or tea
Smillie H
