Ginger Crunch
- Cookie base
- 4 1/2 ounces (9 tablespoons, 125g) unsalted butter, room temperature (it should be very soft)
- 1/2 cup granulated sugar (100g)
- 1 1/2 cup (210g) flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground dried ginger
- Icing
- 2 1/2 ounces (5 tablespoons, 75g) butter, salted or unsalted
- 2 tablespoons golden syrup
- 3/4 cup (90g) powdered sugar
- 1 tablespoon ground dried ginger
- This recipe is vegetarian
- Produce
- Ginger, ground dried (4 1/2 teaspoons)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Flour (1 1/2 cup)
- Golden syrup (2 tablespoons)
- Granulated sugar (1/2 cup)
- Icing (1)
- Powdered sugar (3/4 cup)
- Snacks
- Cookie base (1)
- Dairy
- (5 tablespoons, 75g) butter, salted or unsalted (2 1/2 ounces)
- (9 tablespoons, 125g) unsalted butter, unsalted (4 1/2 ounces)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published January 3, 2013 (1 month ago).
81 people saved this recipe.
