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Fee's Ginger Crunch



25 piece(s)

Biscuit base

  • 125 g Butter, softened
  • 60 g sugar, (white or brown)
  • 140 g wholemeal flour
  • 1 teaspoons baking powder
  • 1 tablespoons ground ginger


  • 60 g icing sugar
  • 40 g Butter
  • 1 teaspoons ground ginger
  • 3 teaspoons golden syrup
  • 6
    Preparation 15min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21

Recipe's preparation

    Biscuit base
  1. Unless you are using softened butter, pre-cream it for 6 seconds on speed 6.
  2. Cream butter and sugar together on speed 4 (butterfly in?) for 30 seconds. Stop about half-way to scrape down sides, then do the rest.
  3. Add flour and ginger, stir 10 sec on sp 5. Scrape down sides (and around blades if you can) and give it another 5sec, sp 5.
  4. Preheat oven to 160°C fan.
    Press biscuit mixture into greased or lined slab tin (20X20cm works well).
    Bake for 15-20 min.
  5. Toppping
  6. If you scrape the bowl out well, there is no need to wash or clean it.
  7. Put all ingredients into the bowl and melt 1 min, sp 2 at 50°C. Scrape everything down and melt 3 more minutes, sp Gentle stir setting , 60°C. Prolong cooking time if necessary, until the butter has melted and everything is smooth.
  8. Pour over base while this is still warm.

Accessories you need

  • Butterfly
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This is not my recipe. I got it off my old supervisor, Fee, who sent me a picture of the recipe she used. All I did was replace the flour (150 g white wheat for the 140 g wholemeal in my version) and convert it for the TMX.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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