How long will the ginger crunch last?

At least 7 days - it's fine in an airtight container at room temperature but will last even longer in the fridge.

How gingery is the ginger crunch icing?

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.

Is there something I can use if I can't find golden syrup?

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.

How long does the icing take to set?

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.

Super Easy Ginger Crunch

Name: Super Easy Ginger Crunch
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: new zealand
Ingredients: 300g (2 cups) plain flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 tablespoon ground ginger; 150g (3/4 cup) caster (superfine) sugar; 100g (1 cup) oats; 35g (1/2 cup) desiccated coconut; 1 teaspoon vanilla extract; 230 g butter, diced; 70g (1/4) cup golden syrup (or maple syrup, or honey); 140g butter, diced; 125g golden syrup; 2 tablespoons ground ginger; 330g icing sugar; 1 teaspoon vanilla extract; 1 teaspoon salt; ¼ cup crystallised ginger, chopped

Description

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 pan and make the icing as the base cooks. The hardest part is waiting for the icing to set!

Ingredients

Units Scale

For the biscuit base -

300g (2 cups) plain flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground ginger
150g (3/4 cup) caster (superfine) sugar
100g (1 cup) oats
35g (1/2 cup) desiccated coconut
1 teaspoon vanilla extract
230 g butter, diced
70g (1/4) cup golden syrup (or maple syrup, or honey)

For the ginger topping -

140g butter, diced
125g golden syrup
2 tablespoons ground ginger
330g icing sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/4 cup crystallised ginger, chopped

Cook Mode Prevent your screen from going dark

Instructions

Heat your oven and prepare your tin. Heat the oven to 180C (350F fan), and line a 23cm/9″ x 23cm/9″ square baking pan with baking paper. I find the easiest way to do this is with two pieces, cut to fit the width of the tin, making sure they’re long enough so that at least 5cm/2″ sticks out the top of each side. Place them so that there is paper sticking out of each side, so you can easily pick the ginger crunch up and out once you’re done (see the photos in the post above for an example of this).
Mix the dry ingredients. Add 300g flour, 2 teaspoons of baking powder, 1 tablespoon of ground ginger and 1 teaspoon of salt to a large bowl, then use a whisk or a fork to mix together well. Add 150g caster sugar, 100g oats and 35g desiccated coconut to the bowl, and mix to combine.
Add the wet ingredients. Set a small pot over medium heat, then add 230g diced butter, 70g golden syrup and 1 teaspoon of vanilla extract. Stir as the butter melts, then when it’s looking bubbly, pour it into the bowl with the dry ingredients. Use a wooden spoon or spatula to mix until you can see no dry streaks of flour.
Bake the biscuit base. Transfer the base mixture to your lined pan, pressing the mixture right into the corners and smoothing down the top to an even layer. Transfer to the oven and bake for 25 to 30 minutes, until it’s looking golden around the edges and a little drier.
Make the topping. Start the topping about 5 minutes before the base is ready – you want to pour it on top while it’s still hot from the oven. Set a pot over low heat (you can use the same one you used for the butter and golden syrup earlier), then add 140g butter, 125g golden syrup, 2 tablespoons of ground ginger, 300g icing sugar, 1 teaspoon of vanilla extract and 1 teaspoon of salt. Stir until the butter melts and a smooth icing forms.
Pour the icing onto the base. Once your base looks lovely and golden, remove it from the oven. Pour the icing over the hot base, then use a spatula or the back of a spoon to smooth the top to an even layer. Scatter the crystallised ginger all over the top, then leave it to set at room temperature for a few hours. Once set, use a sharp knife to slice into squares.

Notes

STORAGE INSTRUCTIONS: It will keep well for at least 7 days, stored in an airtight container. It’s absolutely fine at room temperature but will last longer in the fridge. Ideally, bring it back to room temperature before eating (or pop it in the microwave to heat slightly if you like).

INGREDIENT NOTES: Golden syrup is a thick, caramelised sugar syrup, commonly used in baking recipes in New Zealand, Australia and the UK but it can be trickier to find elsewhere (though you can find it on Amazon). If you can’t find it, use honey or maple syrup instead.

Prep Time: 10
Cook Time: 25
Category: baking
Method: oven
Cuisine: new zealand

Nutrition

Serving Size: 1 piece
Calories: 416
Sugar: 32.1g
Sodium: 295mg
Fat: 20.8g
Saturated Fat: 13.3g
Carbohydrates: 56.1g
Fiber: 1.6g
Protein: 3.2g
Cholesterol: 50mg