Sunday, 27 January 2013

RECIPE: Stef's yummy ginger crunch creams

It's safe to say that I'm not the only baking-obsessed student round these parts, and one of my most delightful friends, Stef Oliver, is a fellow baking nut. (I'm sure she won't mind me calling her that.) So, Stef has been so kind as to share a recipe with me, and, being the generous person that I am, have decided to share it with you all...

According to Stef, her ginger crunch creams are the ultimate deliciously sweet biscuity treat to serve to your friends with a cup of tea or as dessert! (And don't they look amazing!?)


For the biscuits
300g softened butter
150g caster sugar
130g self raising flour, sifted
130g plain flour, sifted
1 teaspoon of ginger

For the topping
1 ½ tablespoons of golden syrup
100g softened butter
2 ½ teaspoons of ginger
250g icing sugar, sifted


1.        Preheat the oven to 180C. Line a square tin, approx 20cm x 30cm base, with greaseproof paper.

2.       Cream together 300g of butter and 150g caster sugar with a whisk until light and fluffy. Sift in both types of flour and 1tsp of ginger gradually, whisking it together as you go. Continue to whisk until the mixture has formed a large bread crumb effect.

3.       Squeeze the mixture together so it forms a dough before placing it into a tin and pressing it down so it is an even height all over and fills the tin. Prick all over with a fork.

4.       Bake for20-25 minutes or until it has turned a golden brown. Carefully remove the biscuit from the tin using the greaseproof paper and place in the fridge to cool.

5.       Whilst the biscuit is cooling, mix together the 1 ½ tablespoons of golden syrup, 100g softened butter, 250g icing sugar and 2 ½ tsp of ginger in a pan and place over a hob. Stir continuously until the butter has melted and it has formed a smooth thick liquid. If the butter is separating from the mixture add a little more icing sugar.

6.       Remove the biscuit from the fridge and pour the topping over, spreading it to form an even covering. Place back in the fridge for about 1 hour to cool and harden. Slice into small rectangular pieces and enjoy!

Tip: don’t eat too much of the liquid topping while you are waiting for it to harden in the fridge, or you won’t want any biscuits, dinner, or maybe even breakfast the next day!


  1. I made a version of these for my blog last week, they were gorgeous! Lovely recipe :-)

    1. Oh great! Glad to hear they turned out well (Stef's concoctions are always great), and thanks for commenting back and letting me know :)


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