Ginger Crunch Slice

This classic Ginger Crunch Slice is a beloved New Zealand baking recipe featuring a buttery base topped with a rich, crunchy ginger icing. Made with golden syrup, and ground ginger, this easy ginger crunch recipe delivers the perfect balance of sweet, spicy, and crunchy.

There are a number of ginger bakes throughout the globe, whether you want it in a sticky bun style like these Dutch rolls, eggless oatmeal Ginger Parkin cake or these Cookies which both stem from England.

Ingredients and substitutions for Ginger Crunch Slice

• Plain flour: Plain or all purpose works best here for a nice shortbread base. You could replace with bread flour in equal measure, if that’s all you have on hand. It is not recommended to use cake flour as this would be too fine and wouldn’t give our base a firm texture.
• Butter: Room temperature unsalted butter is used here, though salted butter would also work if that’s what you have on hand. Room temperature is best because it creates the right texture in the shortbread base whilst it mekts and blends with the topping ingredients best from room temperature.
• Golden syrup: The essential syrup needed to make these the traditional way. It adds a perfect flavor, though can be replaced with honey, agave syrup or brown rice syrup, if you prefer though.
• Sugar: Confectioners or icing sugar dissolves into the topping and balancing out the spiciness of the ginger whilst also helping the filling set perfectly. It's not recommended to replace with any other sugar here as it could likely change the final texture of the slice.
• Ground ginger: The ground ginger gives this the perfect amount of spiciness for a real kick. Smell your ground ginger to ensure it’s still at its peak as it loses aroma and strength after 2 years. Crystallized ginger adds crunch and textural difference, though this is optional.

See recipe card for quantities

How to make Ginger Crunch Slice:

Step 1: Make that shortcrust base: Toss all the dry ingredients together in a bowl and cut into the flour mixture until it resembles rough breadcrumbs.

Step 2: Base it and bake: Spoon the shortcrust mix into the tin and press firmly to smooth out. Bake the crust until lightly golden.

Step 3: Filling: Heat all the ingredients for the filling is a nice smooth mixture.

Step 4: Set: Pour over the base and press in pieces of crystallized ginger, if using. Allow to set, slicing whilst the mixture is warm.

Step 5: Serve up: Slice, serve and dig in, preferably with a hot drink on hand.

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Ginger Crunch Slice

Sylvie Taylor

This easy Ginger Crunch Slice recipe is a nostalgic New Zealand classic that’s both comforting and irresistible. Featuring a melt-in-your-mouth base and a crunchy golden ginger topping, this slice comes together with pantry staples and minimal effort.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Setting time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Snack

Cuisine Australian, New Zealand

Servings 16

Calories 246 kcal

Ingredients

  

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Shortbread base

• 140 grams / 4.9 ounces butter room temperature
• 200 grams / 1 ¼ cups plain flour

Ginger Topping

• 100 grams / 3.5 ounces butter cubed
• 87 grams / ¼ cup golden syrup
• 280 grams / 2 ½ cups confectioner’s/powdered sugar
• ¼ teaspoon sea salt
• 6 grams / 1 tablespoon + 1 teaspoon ground ginger
• Optional: Crystallized ginger to finish

Instructions

 

Shortbread base

• Preheat the oven to 180ºC/350F and line a 18×18 cm or 7×7 inch square baking tin with parchment paper.
• Place the flour and butter into a bowl and beat on low until the mixture looks like a rough crumble and no piece of butter is larger than a pea.
• Spoon into your baking dish and press firmly until even.
• Place in the oven and bake for 10 minutes or until ever so slightly golden.

Ginger topping

• Toss all the ingredients (except the crystallized ginger, if using) into a saucepan on low heat and stir until the butter has melted and the mixture is bubbling at the edges.
• Pour over your base evenly and press the optional crystallized ginger into the top evenly to your liking.
• Allow to set at room temperature for at least 1 hour, you’ll know it’s completely set when it’s matte and has no movement when you move the tin.
• Slice up whilst warm for nice clean slices.
• Serve up and enjoy with a cup of coffee or tea on the side!

Notes

• Ground ginger: The ground ginger gives this the perfect amount of spiciness for a real kick. Smell your ground ginger to ensure it’s still at its peak as it loses aroma and strength after 2 years. Crystallized ginger adds crunch and textural difference, though this is optional.
• Baking tin: A square baking tin works well here, though a rectangle tin would also work well. Note, the larger the tin from the one used here, the thinner your base and icing will be.
• Best stored: In an airtight container for up to 5 days at room temperature.
• Can be frozen: Simply place into an airtight container and freeze for up to 3 months. Simply defrost at room temperature to enjoy.

Recipe by Roamingtaste

Nutrition

Calories: 246kcal

Keyword bars, spice

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