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Close up of piece of ginger crunch stacked on top of other pieces, with a coffee saucer to the side.
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Ginger crunch

This classic New Zealand ginger crunch full of sweet ginger flavor. This version is a update on Edmonds Cook Book classic for the modern home cook.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: afternoon tea, Dessert, morning tea, Snack
Cuisine: Kiwi, New Zealand
Keyword: classi kiwi dessert, classic New Zealand slice, classic New Zeland dessert, Kiwi dessert

Ingredients

Base

  • ⅓ cup (73gms) white sugar
  • 1 and ¼ cups (187gms) plain flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 stick plus 1 tablespoon (125gms) butter at room temperature
  • extra butter to grease the tin

Topping

  • 1 stick (113gms) butter
  • 2 tablespoons golden syrup
  • 2 tablespoons ground ginger
  • 1 cup (160gms) icing sugar or powdered sugar

Instructions

  • Pre heat your oven to 375°F (190°C/ 170°C fan forced).
  • Grease and line your cake or slice tin with butter and baking paper
  • Add the flour, sugar, baking powder and ginger for the base to a bowl. Mix well.
  • Add the butter and either rub in with your fingers or pulse in a food processor until large bread crumbs form.
  • Tip into baking tray and press down lightly to push together.
  • Bake for 25 mins or until base is starting to become golden around the edges.
  • Remove from oven but leave in tin. While the base is cooling make the topping.
  • Sift the icing sugar.
  • Add the golden syrup, cutter, ground ginger and icing sugar to a small pot, Heat on low, stirring the butter is melted and its well combined.
  • Pour the topping over the base and smooth out. .
  • Transfer to fridge for an hour to set.
  • Remove from fridge and use a large sharp knife to cut into squares.
  • Transfer to a plate, grab yourself a cuppa and enjoy!