Tuesday, July 7, 2009

Gingery Crumb Wedges

You know the person who surreptitiously picks the streusel off of every streusel laden baked good? That's me. And a lot of other people. If that's you.. and I know it is because who doesn't just love streusel?, then this recipe is for you. It's a streusel cookie. That's right. It's all streusel all the time. With a hit of crystallized ginger. But you can leave the ginger out if you like your streusel pure and unadulterated. My are these good. Thank you, thank you Flo Braker for printing this ingenious recipe. Why did no one else think of this first? It doesnt get any simpler. It also doesnt get any yummier than just streusel baked on its own. I need to say it again: these are insanely addictive with awesome flavor. If you want you can use it a base for other flavors. Just please promise me you wont underestimate how off your oven is and let your first batch burn like I did. It makes for a seriously frustrated baker. I know. But I would not be deterred from my mission. On round two, they came out golden and delicious and simply perfect.

Gingery Crumb Wedges
from Baking for All Occasions

3/4 cup plus 3 tbsp flour
3/4 cup semolina flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp finely chopped crystallized ginger
5 1/2 ounces unsalted butter or margarine, melted and cooled
1 1/2 tsp vanilla extract
Have your melted butter or margarine cooled and ready to go. Preheat your oven to 350 degrees. Have ready a nine inch springform pan.
Finely chop your crystallized ginger and set aside your two tablespoons.

In a bowl, place all of the dry ingredients.Whisk thoroughly.Add the crystallized ginger, and stir to coat.Add the melted margarine and vanilla, and using your fingertips coat the dry ingredients with the fat. Squeeze some of the mixture and crumble it as your drop it to form small clumps of streusel.

Sprinkle the clumps of streuself evenly around your pan. Dont press down or you wont have streusel!!

Bake until golden brown about 45 minutes, again depending on your oven. Mine isnt that obedient. Using a knife cut into wedges.

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