recipes/slices/ginger-crunch.md
In hadley/recipes: Wickham family recipes
Ginger Crunch
- 6oz butter
- 4oz sugar
- 10 1/2oz flour
- 1 1/2 t ground ginger
- 1 1/2 t baking powder
- TOPPING:
- 2oz butter
- 4oz icing sugar
- 4 t golden syrup
- 2 t ground ginger
Cream butter and sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin. Bake for 20 to 25 minutes at 190C.
TOPPING:
Heat all ingredients in a pot until melted. Pour over cake when hot, and cut into squares before it gets cold.
Time: 25 minutes
Source: Modified Edmonds recipe, page 38 1978 ed.
hadley/recipes documentation built on Jan. 1, 2020, 5:06 a.m.
R Package Documentation
Browse R Packages
We want your feedback!
Note that we can't provide technical support on individual packages. You should contact the package authors for that.
Ginger Crunch
- 6oz butter
- 4oz sugar
- 10 1/2oz flour
- 1 1/2 t ground ginger
- 1 1/2 t baking powder
- TOPPING:
- 2oz butter
- 4oz icing sugar
- 4 t golden syrup
- 2 t ground ginger
Cream butter and sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin. Bake for 20 to 25 minutes at 190C.
TOPPING: Heat all ingredients in a pot until melted. Pour over cake when hot, and cut into squares before it gets cold.
Time: 25 minutes Source: Modified Edmonds recipe, page 38 1978 ed.
R Package Documentation
Browse R Packages
We want your feedback!
Note that we can't provide technical support on individual packages. You should contact the package authors for that.
Embedding an R snippet on your website
Add the following code to your website.
For more information on customizing the embed code, read Embedding Snippets.