GINGER CRUNCH
Steps:
- Cookie Base Cream butter and sugar, add sifted dry ingredients. Knead well and press into a shallow tin. Bake 20 - 25 mins at 180c. Cookie Glaze Heat until melted then pour over slice while hot. If you want cookies nice and neat, cut while warm, other wise break up when cold.
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Shehu ibrahim
[email protected]The ginger crunch was a bit too sweet for my taste, but the cookies were still delicious. I think I'll try making them again with less sugar next time.
Arthur Jowel
[email protected]Not bad!
Joyce Lahoud
[email protected]I made this ginger crunch for a potluck and it was a hit! Everyone loved the unique flavor combination and the chewy texture. The cookies were easy to make and the caramel sauce came together quickly. I will definitely be making this recipe again.
Esther Abayomi
[email protected]This ginger crunch recipe was an absolute delight! The combination of chewy oatmeal cookies, spicy ginger, and sweet caramel was simply irresistible. The cookies baked up perfectly, with a crispy exterior and a soft, chewy interior. The caramel sauce