GLUTEN-FREE GINGER HAZELNUT CRUNCH
If you’re on the lookout for a sweet little chunk of gluten-free deliciousness, and you’re partial to ginger, whip up some of this Ginger Hazelnut Crunch.
Each small bite has a layer of smooth ginger topping on a crunchy hazelnut biscuit base, which makes it great company for a coffee or to round off a good meal.
It also keeps very well, which means it’s a delight to find in the fridge when a lacklustre palate is looking for a lift.
Jan
GINGER HAZELNUT CRUNCH
Biscuit Base
100 gm Revenge Gluten-free Plain Flour Mix
1 teaspoon gluten-free baking powder
90 gm hazelnuts, ground
1½ teaspoons ground ginger
125 gm unsalted butter, softened
110 gm brown sugar
Ginger Topping
75 gm unsalted butter, chopped
90 gm golden syrup
240 gm pure icing sugar, sifted
1 tablespoon ground ginger
Preheat oven to 180°C. Grease and line a 20cm x 20cm loose-based tin, or something equivalent.
For the hazelnut biscuit base whisk the flour, baking powder, ground hazelnuts and ginger in a bowl until combined.
Beat butter and brown sugar with an electric mixer until light and fluffy.
Fold in flour mixture until well combined. Press mixture firmly into the bottom of the tin, smooth the top and prick all over with a fork.
Bake for 25 minutes until light golden. The pastry will puff up, particularly around the edges, but you can press it down gently with a clean tea towel.
Shortly before the base is cooked make the ginger topping.
Combine the ingredients in a small saucepan and stir over low heat for 3 minutes or until the butter melts and the mixture is smooth.
Pour the topping over the cooked biscuit base while both are still hot and set aside to cool.
Remove the slice from the tin while still just warm and with a large sharp knife cut into 2cm – 3cm squares, or whatever shape you prefer.
Ginger Hazelnut Crunch keeps for at least a week refrigerated. It’s nicer to eat at room temperature though, so it’s best to take it from the fridge a while before serving.