This is an old New Zealand favourite that I have been making for years. I have changed it a bit so it is easier to make and if you want to you can make it pink for parties too. I have made this recipe many times with different gluten-free flours and every time it has worked out well, just add a little more or a little less butter depending on the dryness of the flours.
130 grams of butter (veagn’s replace with an alternative here)
1/2 cup sugar
1 cup plain flour (substitute with gluten-free flour if prefer)
1/2 wholemeal flour (substitute with gluten-free flour if prefer)
1 teaspoon baking powder
1 teaspoon ground ginger
Put butter and sugar into the food processor and whizz until crumbly. Add all other ingredients to the food processor and mix well until mixture is forming a clump and sticking to the walls. You might have to add a little more butter if it is not sticking together. Once you are happy that the dough will stick together turn out onto a clean floured surface and kneed mixture for a few minutes.
For traditional ginger crunch the mixture is now pressed into a greased slice tin 20×30 cm and baked for 20 minutes at 190C°.
I roll out the dough and use a cookie cutter. Cook cookies for 15 minutes at 170C°.
50 grams butter (veagn’s replace with an alternative here)
1/2 cup icing sugar
1 tablespoon golden syrup
2 teaspoons ground ginger
In a small saucepan combine butter, icing sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.
I added three small cubes of raw beetroot and 2 teaspoons of red agar agar to the saucepan to get the red colour.