Ginger Crunch

Ingredients

  • 250g Gingernut Biscuits
  • 120g butter, melted
  • ½ cup desiccated coconut
  • 1 teaspoon ginger powder

WINE MATCH:

Selaks Sparkling Berries and Cream Rose

Method

Set oven to 170°C. Using a food processor crush biscuits until they are fine. Take a baking tray and add all ingredients to tray. Toss everything together. Place in oven for 15 - 20 minutes, turning and tossing ingredients every 7-8 minutes. Bake until deeply golden brown.


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