Some Kiwi recipes for those away from home...

Hi all,
I had a need to do some baking this week and fill the kitchen with that enticing smell of spices and fresh baking. I know New Zealanders love to travel…and you may yearn for some of those tasty treats that you can remember from llving at home. I thought you might like to be reminded of them…sorry I can’t send you a little parcel of them…I do that with my eldest daughter who now lives in Wellington. Now and then I get requests for my Red Cross parcels and try to pop some of these favourites in too.

The first recipe is for:

Ginger Crunch
200g plain flour
100g caster sugar
1 tsp baking powder
1 tsp ground ginger
125g butter/margarine
40g crystallised ginger chunks, roughly chopped

Icing:
150g butter/margarine
4 tbsp golden syrup
270g icing sugar
1 tbsp ground ginger

Preheat oven to 180 degrees Celsius. Line a 23cm tin with greaseproof paper. Sift flour, sugar, baking powder and ground ginger into a bowl. With tips of fingers, rub in the margarine until the mixture resembles breadcrumbs. Lightly mix in the ginger chunks.

Press mixture evenly into the tin. Bake for 25-30 minutes until puffed up and golden brown. Remove from oven and place tin on a wire rack. Before the end of the cooking time, prepare the icing. Melt the margarine and golden syrup in a saucepan over medium heat. Add sifted icing sugar and ground ginger. Stir well. Cook for 2 minutes to prevent the oil from separating from the icing. Pour over the hot base. Gently rock tin to ensure icing covers entire base then leave to set. Cut into squares or bars. Store in an airtight container. Makes heaps.

You can leave out the crystallised ginger from the base if you wish, as the finished result is still extremely yummy.
I’ll post another Kiwi favourite soon, happy baking. ~ Anni

Journal Comments

  • Angela McConnell
  • Anni Morris
  • Angela McConnell