Ginger Crunch
A crisp and buttery biscuit base topped off with a thick layer of fudge like ginger icing. Ginger crunch is a classic slice that is not only quick and easy to make but totally tasty too.
Ginger crunch is definitely a kiwi classic. It’s a crisp slice with a flavor packed ginger topping. For this recipe you will need only a handful of common kitchen ingredients and about 35 minutes to cook and prep.
The icing on this ginger crunch makes this the absolute best!
The ginger is cooked through in the icing so the spice really gets the chance to develop its flavor and lose some of its sharpness while the melt in your mouth fudgieness of the icing is unbeatable.
This recipe uses 7 ingredients that you probably have on hand right now!
Ginger – Ground ginger is used for this recipe feel free to use more or less depending on your ginger preferences.
Butter – I always use salted butter but if you prefer unsalted then you will need to add a bit of salt to both your topping and base.
Sugar – I usually use white granulated sugar for this recipe but brown sugar is great too.
Flour – Plain white flour
Baking powder – Only a teaspoon is used here so that the base remains crispy without too much rise to soften it.
Golden syrup – This gives an added rich flavor to your icing and helps it keep its structure when it is heated.
Icing sugar – The base of your icing I use 300g or 1 3/4 cups.
Crispy base perfection
The base of this slice is like a crispy cookie base. Made with butter and a a small amount of sugar so that is is not too sweet when paired with the topping.
When you make the base of this slice you simply need to follow a few simple steps.
- Mix the dry ingredients together, pour over melted butter and mix well.
- Press the dough evenly into a lined square cake tin.
- Bake at 170 degrees (fan bake) for 20-25 minutes.
The perfect ginger crunch icing
I like my ginger crunch icing have a very thick layer of icing that is like a crisp, melt in your mouth fudge. This recipe will give you just that!
To make your topping …
- Melt your butter with the golden syrup in a medium sized saucepan.
- Add the icing sugar and ginger and mix well .
- Simmer for about 2 minutes
- Pour over top of your cooked base
Ginger Crunch
Ingredients
Method
- Preheat your oven to 170 degrees (fan bake) and line a square cake tin with baking paper
- Place the sugar, flour and 1 teaspoon of ginger into a mixing bowl. Mix to combine.
- Pour in the melted butter and stir quick to form a crumbly dough.
- Press the base dough into your prepared tin and place into your preheated oven.
- Bake for 20-25 minutes or until the top is lightly golden and cooked through.
- Cool your base slightly while you prepare the topping.
- In a medium sized saucepan heat the butter and golden syrup on a medium-low heat until melted.
- Add in the remaining icing ingredients and simmer for around 2 minutes, stirring constantly. When it is ready the mixture will be thick, smooth and bubbling.
- Pour your topping on top of your cooked base immediately and spread out gently to evenly cover the surface.
- Allow the slice to cool and set fully before slicing and serving.
Notes
Thank you so much for taking the time to read through my ginger crunch recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
