Cardamom Ginger Crunch
Indulge in the rich, aromatic flavors of Cardamom Ginger Crunch, a no-bake treat that's as simple to make as it is irresistible to eat. This recipe marries the warmth of spicy ginger and fragrant cardamom with the buttery crunch of crushed biscuits, creating a perfectly balanced base layered with a luscious dark chocolate topping. A hint of crystallized ginger elevates the texture, while a sprinkle of optional sea salt adds a delectable sweet-salty twist. Ready in just 20 minutes of prep and minimal effort, this dessert is an easy yet elegant addition to your repertoire. Whether enjoyed as an afternoon pick-me-up or a crowd-pleasing party treat, Cardamom Ginger Crunch promises bold flavors and a satisfying crunch in every bite.
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Ingredients
- 150 grams unsalted butter
- 4 tablespoons golden syrup (or honey)
- 100 grams brown sugar
- 250 grams ginger biscuits (or graham crackers)
- 50 grams crystallized ginger, finely chopped
- 2 pods cardamom pods (seeds removed and ground)
- 200 grams dark chocolate
- 0.5 teaspoons sea salt flakes (optional)
Directions
Step 1
Line a square 8x8-inch (20x20 cm) baking tin with parchment paper, ensuring the paper overhangs the edges for easy removal later.
Step 2
Crush the ginger biscuits (or graham crackers) into fine crumbs using a food processor or by sealing them in a plastic bag and crushing with a rolling pin. Transfer the crumbs to a large mixing bowl.
Step 3
Add the chopped crystallized ginger and ground cardamom seeds to the bowl with the biscuit crumbs. Stir to combine and set aside.
Step 4
In a small saucepan, melt the butter, golden syrup, and brown sugar over low heat, stirring constantly until smooth and combined. Do not let the mixture boil.
Step 5
Pour the melted butter mixture over the dry ingredients in the mixing bowl. Mix thoroughly until all the crumbs are evenly coated.
Step 6
Transfer the mixture to the prepared baking tin. Press it down firmly and evenly using the back of a spoon or your hands. Place it in the refrigerator to chill for about 30 minutes, or until firm.
Step 7
Meanwhile, melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second increments, stirring after each interval to ensure smoothness.
Step 8
Once the biscuit base has set, pour the melted chocolate over the top, spreading it evenly using a spatula. Optionally, sprinkle sea salt flakes over the chocolate for a sweet-salty contrast.
Step 9
Refrigerate the tin again for 1 hour, or until the chocolate topping is completely set.
Step 10
Lift the Cardamom Ginger Crunch out of the tin using the parchment paper overhang. Slice into 12 bars or squares, depending on your preference.
Step 11
Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving to fully enjoy the flavors.
Nutrition Facts
| Serving size | (837.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4061.5 |
| Total Fat 219.1g | 0% |
| Saturated Fat 115.7g | 0% |
| Cholesterol 346.3mg | 0% |
| Sodium 2320.2mg | 0% |
| Total Carbohydrate 516.1g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 366.8g | |
| Protein 26.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 377.3mg | 0% |
| Iron 27.9mg | 0% |
| Potassium 1951.9mg | 0% |
Source of Calories