This super easy ginger crunch rivals anything you’ll find at a bakery. A buttery shortbread base topped with silky, fudgy ginger icing makes a wonderful sweet treat for any time of day. You need no special equipment – just mix your base, press it into a tin and make the icing as the base cooks. The hardest part is waiting for the icing to set!
This classic New Zealand slice just takes me right back to childhood. There’s nothing better than curling up on the sofa with a piece of ginger crunch, a big cup of tea or coffee and a good book!
If you’re new to it, essentially, ginger crunch is a crispy buttery, shortbread-esque biscuit base, topped with a very gingery, silky smooth icing. It’s sweet, spicy and seriously moreish. I’ve added oats and coconut to the base to give it a little more texture and flavour, and added a LOT of crystallised ginger on top, just to emphasise that ginger flavour even more.
The ratio of base to ginger icing can differ quite a lot – some will be almost all base with just a thin layer of icing – but I prefer this version, with a lovely thick layer that’s almost in the same proportion as the base.
- Ground ginger. I use a decent amount here – in both the base and the ginger topping. It’s definitely gingery, but I urge you to use the whole amount to really get that lovely ginger flavour. Reducing it can make the icing a little too sweet.
- Golden syrup. This is a common ingredient in New Zealand, Australia and the UK, but it can be tricky to find elsewhere. It’s a caramelly syrup that brings a BEAUTIFUL flavour to the base and the icing, but if you can’t find it, you can use maple syrup or honey. It won’t be quite the same, but it will still be tasty. Or, you can find it on Amazon. It’s also a key ingredient in Anzac biscuits.
- Oats. I’m using porridge oats, but you can use steel-cut oats if you like (they’ll give the base more texture).
- Caster sugar. Also known as superfine sugar, this is finer than regular granulated sugar. It’s not essential here, so you can use granulated sugar if that’s what you have to hand.
I’m using a 23cm/9″ x 23cm/9″ square tin here and you’ll also need baking paper to line it with.
How to make it
Start with the base. Mix your dry ingredients, then melt the butter and golden syrup. Add to the dry ingredients, mix well, then press into your lined tin. Bake for about 30 minutes, until golden brown.
When your base has about five minutes left in the oven, make the ginger icing. That’s as simple as adding all your icing ingredients to a small pan and stirring until melted, smooth and glossy.
Pour the icing over the hot base as it comes out of the oven, then sprinkle over the crystallised ginger pieces. Leave at room temperature to set.
Got a question?
At least 7 days – it’s fine in an airtight container at room temperature but will last even longer in the fridge.
It definitely has a good kick of ginger but that’s quite key here – without it the icing can feel too sweet. If you’re worried it’ll be too gingery for you, cut the ground ginger in the icing back to 1.5 tablespoons.
Golden syrup is a staple in baking in New Zealand, Australia and the UK, but it’s trickier to find elsewhere. You can find it on Amazon, or speciality grocery stores if you’re lucky. But if you can’t find it, you can use maple syrup or honey instead. It won’t be QUITE the same (and will be a bit more floral if you use honey), but it will do the job.
This will depend on the temperature and environment in your kitchen, but usually, it will take a couple of hours. You can speed it up by by popping it into the fridge.
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