Matariki kai: ginger crunch recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides a natural sweetness with a unique flavor.

icing sugar

🥗Healthier: powdered erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener suitable for sugar reduction.

Preheat the oven to 180°C (350°F) and line a baking dish with parchment paper.

Melt butter in a saucepan over low heat until fully liquid.

Stir in brown sugar and golden syrup until combined and smooth.

Remove from heat and add plain flour, baking powder, ground ginger, and fresh ginger, mixing until just combined.

Pour the mixture into the prepared baking dish and spread evenly.

Bake for 20-25 minutes until golden brown and firm to the touch.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Once cooled, prepare the icing by mixing icing sugar with a little water until smooth.

Spread the icing over the cooled ginger base and allow to set.

Cut into squares or bars for serving.

Cooking Techniques

Spice Level:

Allergens