This Ginger Crunch is a classic slice with a crisp, buttery base and a sweet ginger icing. It’s an easy recipe made with simple pantry staples, with plenty of warming ginger flavour in every bite.
Golden syrup gives the icing a lovely richness, while the smooth topping works beautifully with the crisp base underneath.
The story behind this Ginger Crunch
My husband has been asking me to make this recipe for so long it’s become a bit of a standing joke. So over 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.
This recipe was given to me by a friend but I have since learned it was adapted from the amazing Al Brown recipe.
What makes this Ginger Crunch different?
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 Ginger Slice out of the Edmonds Cookbook 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!
What ingredients do I need for Ginger Crunch?
This Ginger Crunch uses simple baking ingredients, with ground ginger added to both the base and icing for plenty of flavour. Here is a list of the ingredients used in this recipe:
- Butter
- White sugar
- Plain white flour
- Ground ginger
- Baking powder
- Icing sugar
- Golden syrup
How to make ginger crunch
To make the Ginger Crunch, start by creaming the butter and sugar until pale and creamy. Combine the flour, ground ginger and baking powder separately, then gently mix these into the butter mixture before pressing evenly into the prepared tin.
Bake until golden, then prepare the icing by gently heating the butter, icing sugar, golden syrup and ginger until smooth and completely combined. Pour the icing over the warm base, spread evenly and leave to cool slightly before slicing with a warm knife.
If your baking doesn’t turn out quite as expected, my guide to Common Baking Mistakes and How to Fix Them may help.
What size slice tin should I use?
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 smaller pan (25 x 20) and both the slice and the icing will be chunkier!
Other ginger recipes to try
If you are a fan of ginger baking, I also have a few other lovely recipes made with ginger for you to check out:
Ginger Crunch recipe
Ginger Crunch
This Ginger Crunch is a classic slice with a crisp buttery ginger base and a rich golden syrup and ginger icing.
Ingredients
BASE
- 175 grams Butter
- 3/4 Cup White Granulated Sugar, 150 grams
- 1 1/4 Cup Plain White Flour, 185 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 25 cm square baking tin for a thinner slice, or a 20-23cm tin for a slightly thicker slice.
- Using a food mixer using the paddle attachment whip the butter and sugar until it is pale and creamy - approximately 3-4 minutes an scape down the bowl.
- In a separate bowl combine the flour, ginger and baking powder and mix to combine. Then add this to the butter mixture and mix gently until well combined
- Press into the prepared tray evenly, using your hands or the back of a measuring cup
- Bake for 20 minutes or until golden brown.
- 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, sifted 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!
Notes
This recipe was given to me handwritten by a friend but I have since learned it was adapted from the lovely Al Brown recipe, such a Kiwi icon!
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 250Total Fat 11gSaturated Fat 7gUnsaturated Fat 4gCholesterol 30mgSodium 135mgCarbohydrates 36gFiber 1gSugar 23gProtein 2g
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.
I really hope you love this Ginger Crunch as much as we do. It is such a simple, classic slice to make and a lovely one to have on hand for morning tea or to share with family and friends.
If you give this recipe a go, I’d love to hear how it turned out for you in the comments. You can also leave a ⭐ rating in the recipe card above, it really helps others find and enjoy this recipe too.
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Happy baking,
Anna x
Lucy says
This is a lovely recipe, I believe Al Brown is the original creator
justamumnz says
Thank you! I received this recipe from a friend over 10 years ago handwritten, I have since seen that she must have got it from the amazing Al Brown, I have since updated the post to reflect this.
Kirsty says
I think this may be a Scottish recipe originally, my grandmother used to make these when I was a kiddo, I hadn’t seen them for 40+ years and I was describing them to a friend so googled to try to find a recipe and found this! Thanks so much for sharing it as they turned out perfectly and I added a layer of dark chocolate on the top for my own twist ☺️
Anna From Just A Mum says
That is so wonderful to hear, I’m glad you loved it!! Thank you Kirsty
Karen Gibson says
Wow ! This ginger slice is amazing. Thank you so much for your wonderful recipes & for sharing of knowledge. Easy to follow the recipe, and mine actually turned out. Tastes Great !
Jenny says
Looked so delicious in the photo! Wish I knew what went wrong, but my batch was just a tray of goo, looked sort of like a lava field in those volcano nature documentaries. Followed the recipe exactly, no substitutions or adjustments. Maybe the baking powder in the US is more potent than in NZ; the cookie base bubbled up quite astonishingly during baking, even before the icing went on. Will try again someday, and leave the baking powder out.
justamumnz says
That is so interesting! Did you account of the difference between New Zealand and US cup sizes? Our cups are 250mls.
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