Delicious Ginger Crunch, a slice that is butter and full of ginger flavour.
Published September 9, 2015, Updated April 5, 2024
My husband has been asking me to make this recipe for so long it’s become a bit of a standing joke. So some 10 years later I decided I had better make it! This is an absolute kiwi classic and so very simple to make which is even better. So here is my version of a Ginger Crunch Slice!
Ginger is one of those flavours you either LOVE or cannot stand, I fall into the latter category for the most part but even I will admit this slice is lovely.
Most New Zealanders will remember making this recipe out of the Edmonds cook book when they were young, this recipe varies slightly in that it is a little more gingery and buttery so you get a lovely intense flavour hit!
The size of the slice tin you use matters in this recipe, if you like your slices thin like the one shown here then use a slightly larger pan (28 x 22) or for a thicker slice use a 25 x 20 pan, and both the slice and the icing will be chunkier!
I also have a few other lovely Ginger recipes for you to check out
No Bake Ginger Slice
Best Ginger Biscuits
No Bake Lemon & Ginger Slice
Without any further fuss here is the recipe! I hope you enjoy it, be sure to comment below to let me know what you think!
My version of Ginger Crunch
Ginger Crunch
Delicious gingery buttery slice, something very special
Ingredients
- BASE
- 175 grams Butter
- 3/4 Cup White Granulated Sugar (150 grams)
- 1 1/4 Cup Plain White Flour (187 grams)
- 1 1/2 teaspoons Ground Ginger
- 1 1/2 teaspoons Baking Powder
- ICING
- 100 grams Butter
- 1 Cup Icing Sugar, 140 grams
- 2 Tablespoon Golden Syrup, 30ms
- 4 teaspoons Ground Ginger
Instructions
- BASE
- Preheat oven to 180ºC Bake (355ºF).
- Grease and line a baking dish or slice tin (for thin 28 x 22cm or 25 x 20cm for thicker base).
- Using a food mixer whip the butter and sugar until it is pale and creamy - approximately 3-4 minutes.
- Add the flour, ginger and baking powder and mix until well combined.
- Press into the prepared tray (I found using my hands easier for this).
- Bake for 20 minutes or until golden brown.
- As the sides of the base may pop up once you remove it from the oven press down evenly with the back of a spoon, set aside keeping it warm while you prepare the icing.
ICING - In a small saucepan add the butter, icing sugar, golden syrup and ginger.
- Melt and combine over a low heat until all ingredients are totally incorporated.
- Pour over the warm base and spread evenly.
- Set aside to cool slightly - cut the slice with a warm knife before completely cooled.
- Store in an airtight container until ready to eat.
- Enjoy!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 130mgCarbohydrates: 24gFiber: 0gSugar: 16gProtein: 1g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
Be sure to let me know in the comments below if you make it.
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Happy Baking
Anna
Sandra Beckett says
My grandmother (in Australia) made this in the 1950s (smaller quantities though). She called in Ginger Squares and I still make it today. Will try your larger quantity recipe as Granny’s slice never lasted too long at all!
Michelle Macdonald! says
Yes to both your reasons! Ha ha! Fully incorporated, and bench cooling!
Maybe I’m just special! I’ll keep working on it tho bc I love it! ?
justamumnz says
Fingers crossed you can nail it!
Michelle macdonald says
Delish!!! But … my icing always separates – and the butter runs round the top! Why is this , what am I doing wrong!?
justamumnz says
Sorry to hear that, a few reasons. It does need to be completely incorporated before pouring over the base and the other could be a sudden change in temp, do you set it on the bench or fridge? Ideally you should cool it on the bench.
Jess says
I have ginger in a jar and powdered ginger, what one would you recommend for this recipe?
justamumnz says
Powdered ginger is what I use
Danica says
I love your recipes, have made your afghan bikkies, and now have this in the oven now. Smells divine 🙂 brings us a piece of home being kiwis living in the states.. everything I bake I search you on google first.. Cant wait to try more of your recipes 🙂
justamumnz says
Thank you so much for your kind words Danica! So glad your enjoying the recipes. ?
Paddy says
Love the recipes. Going away for weekend so I will be baking beforehand
justamumnz says
Great! Enjoy your weekend away ?
Davina Harding says
The best ginger crunch recipe ever!! The kids and I made this after school today, not much left for their lunch boxes. Oh well we will have to make some more. Thanks so much.
justamumnz says
Great!!! I’m so pleased you all enjoyed it. Think of this one as the test so now make the ‘real’ batch ?
Joy says
Pleased to see this old favourite recipe again
Tricia says
Looks great, will give it a go
justamumnz says
Let me know how it goes ?
trish says
Sounds amazing, a must try. Thanks for sharing.
justamumnz says
You are welcome, thanks for stopping by ?
Sandra Hughes says
One of my sons,( who is now 40) favourite slices made this for him as part of a mix of his favourite childhood cakes and biscuits. Brought a tin and just put parcels of each of his favs in it. Alas they are all ones that you have on your site so we must of used the same cookbooks. I’m originally from NZ and a lot of these are Edmonds recipes. LOVE YOUR SITE brings back many happy memories
justamumnz says
Thank you Sandra, I love the classic kiwi recipes! 😀
Liz says
Kiwi classics are the best