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Wholemeal Ginger Crunch

  • Ready in:
  • 1 hour and 10 minutes ( including baking time)
  • Serves:
  • 12
  • Complexity:
  • very easy


  • 225g wholemeal flour
  • half a teaspoon bicarbonate of soda
  • half a teaspoon of cream of tartar
  • 2 level teaspoons ground ginger
  • 175g butter (softened)
  • 175g soft brown sugar
  • 1 level tablespoon golden syrup
  • Method

    Pre heat the oven to 160c/325F/Gas 3

    Place the flour, bicarb, cream of tartar and ground ginger in a large mixing bowl. Chop the butter into small pieces and rub into the flour mixture until the mixture resembles breadcrumbs.

    Mix in the brown sugar and the syrup. (This recipe works well if you have a food processor in which case, put all the ingredients in the bowl and whizz together!)

    Press the mixture into an 8in/20cm square cake tin, or swiss roll tin. Bake for 45 – 50 mins until brown.  Cut while warm and sprinkle with caster sugar.

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