Ginger Crunch
食谱的起源通常很有趣，有些故事是傻瓜。许多人在更传统的地方发现，例如从朋友和亲戚那里移交，有些是在食谱中发现的，而另一些是我们自己的作品。然后有一些来自谁知道的地方，例如我在men’s room wall。
And then there’s this one, which got handed to me during a book event and meet-up that I had in Paris when a lovely woman from New Zealand gave me a tube of Vegemite, along with a photocopy of the recipe, saying it was amazing. (Interesting that she said the recipe was amazing, but when she gave me the Vegemite, she only followed that with a hearty chuckle.)
当时我要感谢她并将其放在书包中，然后将其转移到我的厨房柜台，在那里它放在一堆纸中，这些论文非常乐观地称为“尝试的食谱”。它在那里陷入困境，可能是八个月，直到我拿起它并收集了所有成分来制作它。然后，我迅速将它们放在锅中，将它们放在一个角落里，在那里他们又陷入了几个月。直到我最终决定是时候尝试它了。
当我在Australia, I was delighted by all the “slices” on offer, which are available at coffee shops and bakeries, such as caramel crunch, and their distant relative,拉明顿。This ginger crunch is pretty simple to put together, although reading through the recipe, I thought about dialing up the spices, which I’m sure folks in Australia and New Zealand would approve of because they seem to like their food highly seasoned – as do I. But then I tasted the slices and realized they were right on the mark.
To all the folks out there wondering what they can use in place of the金糖浆, I’m both happy and sorry to say, that there’s nothing else similar. The reason I’m sorry is that you have to hunt some down – many well-stocked grocers have it, or you can find it在线的
。但是我很高兴地说，您会很高兴能在人生中拥有那小绿色的锡罐，因为一旦您品尝了它，您会想知道自己一生中没有金糖浆的生活。
原始食谱要求使用20 x 30厘米的“ Lamington”锅，就像我喜欢Lamingtons一样，我不想从新西兰订购。(Which is probably the only time in my life that I couldn’t justify buying a new piece of bakeware.) So I used a rectangular French tart pan, because I live in France and I’m trying to support my local tart pan makers. You could use an 8-inch (20cm) square cake pan in its place.
When I first bit down on one, it was somewhat familiar, but it so different from any other kind of bar cookie I know of. The base is crumbly and crisp, with the characteristics of a good shortbread, but with a firmness and crunch that pairs beautifully with the buttery, spicy topping. The word “addictive” comes to mind. And if it wasn’t for the 30-hour plane ride, I’d be making plans to go to New Zealand to try more “slices.”
So to that lovely woman who brought the recipe all the way to me, a big thanks and I’m glad I finally got around to making it. You were right!
As for that tube of Vegemite? I’m getting around to that soon. Uh, I promise…
Ginger Crunch
饼干基
- 4 1/2ounces (9 tablespoons, 125g)unsalted butter,室温（应该非常柔软）
- 1/2杯子（100克）砂糖
- 1 1/2杯子（210克）面粉
- 1茶匙baking powder
- 1 1/2茶匙ground dried ginger
Icing
- 2 1/2盎司（5汤匙，75克）牛油,咸或无盐
- 2汤匙s金糖浆,（见说明）
- 3/4杯子（90克）糖粉
- 1汤匙ground dried ginger
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Preheat the oven to 375ºF (190ºC.) Butter a 13-inch rectangular tart pan or another pan (see headnote.)
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在立式搅拌机的碗中，或者用手在一个大碗中，用糖给黄油奶油，直至非常轻巧，大约5分钟。在一个单独的碗中，将面粉，发酵粉和1 1/2茶匙姜一起筛选。
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Mix the dry ingredients into the creamed butter mixture until well-combined. Turn the dough out onto a lightly floured countertop and knead it until the dough is relatively smooth. (If necessary, dampen your hands to add a bit of moisture to the dough, if it’s dry.)
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Press the dough into the prepared pan and flatted the surface, then bake the dough for 20 minutes, until it’s light golden brown.
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Five minutes before the dough is done, making the icing by heating the 2 1/2 ounces of butter and golden syrup in a small pan, then mix in the powdered sugar and 1 tablespoon ginger, stirring until smooth.
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当您将锅从烤箱中取出时，将温暖的糖霜倒在饼干底座上。静置约20到30分钟，然后从锅中取出并切成薄片，同时稍微温暖。
笔记
相关食谱
Chocolate-Caramel Slice（RHID BAKED）
花生酱 - 巧克力切片(Chocolate Suze)
