Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photos by Gregor Richardson.
No7 Balmac ginger crunch
Makes 12 muffin-sized cups
Ingredients
Base
200g butter
70g golden syrup
165g brown sugar
1 cup shredded coconut
2 cups rolled oats
1 cup flour
2 tsp baking powder
1½ tsp ground ginger
Topping
80g butter
125g golden syrup
2 cups icing sugar
2½ tsp ground ginger
chopped crystallised ginger for finishing
Method
Melt butter, syrup and brown sugar in pot, remove from heat.
Mix all the dry ingredients together and then mix in the wet ingredients.
Divide evenly into 12 by using a greased muffin tray with a little paper disc on the base, or press into a lined small brownie tray.
Bake in a preheated oven at 180degC for 15 minutes.
Press down straight after baking to create a 3mm lip, or for the flat tray just smooth it down with a spoon or spatula.
Topping
Mix butter, syrup and sifted icing sugar and spice over a pot of simmering water until smooth and glossy. Spread over the crunch base, sprinkle with the chopped ginger. Allow to set.
Recipe requested by Hilary Phillips, of Dunedin
Recipe provided by No7 Balmac.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
