"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Michelle Proctor's Ginger Crunch Recipe

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This recipe for Michelle Proctor's Ginger Crunch, by , is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Engelhardt
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
125 g softened butter (1/2 c.+2 T), 1/2 c sugar,
1 1/2 c flour, 1 tsp baking powder, 1 tsp ginger powder.
ICING: 150 g butter, 1 1/2 icing sugar, 1/4 c golden syrup (or honey), 6 tsp ginger powder

Directions:
Directions:
1. Grease 8" X 12" pan and preheat oven to 375
2. Cream butter and sugar. Add in flour, baking powder and ginger. Mix and knead well.
3. Press into prepared pan. Bake 20 or so minutes, til golden (don't overcook).
4.Melt icing ingredients in sauce pan til butter is melted, stirring constantly.
4. Pour hot ginger icing over and cut into squares while warm.

Number Of Servings:
Number Of Servings:
30 pieces...if you share!
Preparation Time:
Preparation Time:
Quick and easy
Personal Notes:
Personal Notes:
I've collected recipes that I can easily prepare overseas...in "limited resource settings". This is a favorite I learned from a young British missionary nurse in Zambia. Her father ran a bakery (back home) and Michelle baked for entertainment.

 

 

 

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