Fee's Ginger Crunch

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Fee's Ginger Crunch

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Ingredients

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

Topping

60 g icing sugar
40 g Butter
1 teaspoons ground ginger
3 teaspoons golden syrup

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6

35min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
Afternoon tea Baking Biscuit/cookie Easy Quick Dessert Egg free Vegetarian Nut free Cooking for students Pantry Kids in the kitchen

Recipe's preparation

Biscuit base

Unless you are using softened butter, pre-cream it for 6 seconds on speed 6.

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.

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.

Preheat oven to 160°C fan.
Press biscuit mixture into greased or lined slab tin (20X20cm works well).
Bake for 15-20 min.

Toppping

If you scrape the bowl out well, there is no need to wash or clean it.

Put all ingredients into the bowl and melt 1 min, sp 2 at 50°C. Scrape everything down and melt 3 more minutes, sp

, 60°C. Prolong cooking time if necessary, until the butter has melted and everything is smooth.

Pour over base while this is still warm.

Accessories you need

Butterfly
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Tip

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.