Wednesday, 17 November 2010

And it was all ginger

'I fear, to thy peril, my good Annette,' said Emily; 'for it seems his verses have stolen thy heart. But let me advise you; if it is so, keep the secret; never let him know it.'
The Msyteries of Udolpho by Ann Radcliffe

So you want to make your own ginger crunch? So you want it to be awesome? So you want it to be so gingery that it knocks your socks off?

We went to a potluck round the road last night and poor M had to carry steaming hot vegan lasagna fresh out of the oven. It was delicious so therefore worth his hard work.

Anyway, back to talking about ginger, being the awesome person that I am, I had made a super gingery ginger crunch, braving the use of the oven despite ridiculously hot temperatures (what was with that? It's back to being grey and cool today). I still think I can make a better ginger crunch (I've mainly been focused on the icing and not the base which needs some work since it's mostly just the Edmonds version) but here we go since
some people have been getting impatient!

Ginger Crunch*

125g vegan margarine, softened (
olivani is good)
1/2 cup sugar
1 1/2 cups flour
1 tsp baking powder
2 tsp ground ginger

Ginger Icing
150g vegan margarine
2 Tbsp ground ginger**
7 Tbsp golden syrup
3 cups icing sugar
crystalised ginger, chopped

Cream the margarine and sugar until light and fluffy (or as long as you can be bothered especially if you only have egg beaters which are tedious). Sift the flour, baking powder and ground ginger together and mix into the creamed mixture. You might want to use your hands to get it all mixed in nicely. Press the mixture into a greased 20 x 20cm cake tin or something similar. Bake at 190C for about 20 minutes or until light brown. Just try not to overcook the edges as I did. Top with ginger icing as per below...

Ginger Icing
Melt the margarine, ground ginger, golden syrup and icing sugar together in a saucepan and mix well. Then pour over the base and sprinkle the crystalised ginger over the top (it will sort of sink into the icing). Chill until firm before cutting into pieces (a hot knife works best). I cut mine into about 20 pieces*** but then again I was trying to feed the masses at the potluck.


*It's pretty hard to get this recipe wrong...let's just say I was baking in a kitchen where I couldn't find any measuring cups or scales so I improvised. It worked out fine.
**Just as a note, New Zealand tablespoons (Tbsp) are 15ml whereas I think Australian ones are 20ml.
***This way you can eat several pieces without feeling bad! Not that you should feel bad anyway...ginger is good for the stomach.


  1. yum, yum, YUM! This looks fantastic, I love gingery baked goods. Thanks so much for sharing your recipe!

  2. This looks great - I love ginger! Ginger topped with ginger... heart it!

    Tablespoons are 20mL in Australia, but I have had no problems using Australian spoon and cups measurements directly in place as long as the proportions stay the same... just means that we get slightly more in the end... nom nom nom. ;)

  3. Yay! I need to get some more crystallised ginger, then I am totally amking this!!

  4. Teehee! The impatient one thanks you :) 'Course, I'll have to leave out the crystallised ginger for while I love ground ginger, crystallised/stem ginger makes me feel sick... which is the opposite of what ginger is meant to do!

    In fact, in all honesty, I just want to make the icing and eat it with a spoon :)


  5. oh my - these do look particularly wonderful!

  6. Looks amazing, I've been going crazy with gingery desserts lately too, have to give this a try!