Ask a Chef: Federal Diner's ginger crunch

Federal Diner's ginger crunch. Photo by Lucy Ibbotson.
Federal Diner's ginger crunch. Photo by Lucy Ibbotson.

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

INGREDIENTS

Base:
150g butter
2 Tbsp golden syrup
¾ cup brown sugar
¾ cup shredded coconut
1 ½  cup rolled oats
¾ cup flour
1 ¼ tsp baking powder
2 tsp ginger powder

Icing:
60g butter
4 Tbsp golden syrup
1 ½ cups icing sugar
2 tsp ginger powder
80g crystallised ginger


METHOD
Melt the butter with the brown sugar and golden syrup.

Mix all the dry ingredients together. Add the wet ingredients to the dry.

Line a 20cm square tin with baking paper. Press mixturefirmly into tin and bake for 10 to 15 mins at 180degC until golden brown. Leave in tin to cool.

To make icing: Melt the butter and golden syrup together.

Add sieved dry ingredients and mix well until it becomes glossy.

Spread evenly over the cooled base and sprinkle with chopped crystallised ginger. Leave to set.

Cut into 12 slices.

 


Requested by Daphne Sanders, of Milton.

This recipe comes from Brona Parsons, of the Federal Diner in Wanaka.

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.


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