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A close up of lines cut into Ginger Crunch Slice topped with pieces of crystallized ginger.
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Ginger Crunch Slice

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.
Course Snack
Cuisine Australian, New Zealand
Keyword bars, spice
Prep Time 25 minutes
Cook Time 10 minutes
Setting time 1 hour
Total Time 1 hour 35 minutes
Servings 16
Calories 246kcal
Author Sylvie Taylor

Ingredients

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