Another old-school classic given a contemporary vegan twist: old Edmonds Cookery Book Ginger Crunch. It was so easy to make and was so well-liked at a shared lunch that my brother insisted I leave the remainder with him (just a couple of pieces, mind you).
Note: I prepared this in a 20.5cm x 20.5cm cake tin. The original Edmonds specified 20cm x 30cm, but I didn’t have that and this worked out just fine. I cooked it for just under 25 minutes, but the original recipe recommends between 20 and 25.
- 70 g vegetable shortening, softened for the base
- 55 g Olivani for the base
- ½ cup sugar for the base
- 1½ cup standard plain flour for the base
- 1 tsp baking powder for the base
- 1 tsp ground ginger for the base
- 75 g Olivani for the topping
- ¾ cup icing sugar for the topping
- 3 tsp ground ginger
- 2 Tbsp golden syrup
- pinch salt
- 2 Tbsp pistachios chopped
- 1 Preheat oven to 190°C. Beat the shortening, Olivani and sugar together until light and fluffy. Sift in the remaining base ingredients and mix through. Knead well. Press firmly into a greased 20.5cm x 20.5cm cake tin. Bake for 20–25 minutes until slightly golden.
- 2 Put the Olivani, icing sugar, ginger, syrup and salt into a small saucepan and heat, stirring constantly, until the Olivani has melted. Pour hot over the base while the base is hot. Leave for around 10 minutes and then scatter over the chopped pistachios. When it has set enough to slice, but isn’t cold, cut into squares.