So.......it's been snowing here.....a lot! It may even be the highest amount of snowfall for this area since we've lived here???? If not, it's got to be pretty close. I've been pretty easy going about it.....after all, I do not mind shoveling snow..........Now, I think I need to concede that the snow banks have surpassed my abilities to throw it high enough. Spring is coming....just around the corner......but the snowbanks are so high, it's difficult to see around that corner.......I guess I can wait a little longer. But in the mean time......I will occupy myself with some of my favourite winter activities.........knitting.......and baking:)
With another PAC meeting coming up tomorrow night......I thought I'd get the jump on some baking to bring. I pulled out several cook books and decided on Ginger Crunch from the Edmonds Cookery Book. The name sounded familiar in the 'you should try this one day' department. I think my friend Alison must have mentioned it. I love ginger, and the recipe appeared to be quite simple. The base is cookie like and the icing......well..... fudge like.....both seasoned with ginger. I'd have to say I'll definitely make it again. It was easy and I enjoyed both the ginger and the chewy texture. I'll have to wait until it cools to taste it again to see if the texture changes.........but the 'few' pieces I did have, practically straight from the oven, were pretty yummy!Update: the next morning it definitely had some crunch! Still yummy!
125g butter, softened (a little more than 1/2 cup)
1/2 cup sugar
1 1/2 cups flour
1 tsp baking powder
1 tsp ground ginger
75 g butter (a little more than 1/4 cup)
3/4 cup icing sugar
2 tbsp golden syrup (I used corn syrup)
3 tsp ground ginger
Cream the butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board. Knead well. (I found the dough a little too dry to knead.....so I added a few tbsp soft butter and worked it in by hand still in the bowl until it was moist enough to hold together easily with squeezed. Press dough into a greased 20X30 cm pan. I lined the pan with tin foil and sprayed the foil with baking spray to make it easier to remove the bars for slicing. Bake at 190C (375F) for 20-25 minutes or until light brown. Pour hot ginger icing over the base while hot and cut into squares before it gets cold.
In a small saucepan combine butter, icing sugar, syrup and ginger. Heat until butter is melted, stirring constantly.