Recipe | Ginger crunch

As I am currently hanging out in New Zealand, it seems only appropriate to post the recipe for my grandmother's delicious ginger crunch that I think came from the excellent Edmond's cookbook. Ginger crunch is a slice that you often see in cafe's in New Zealand and it is to die for, but it is a rather naughty (everything in moderation right..?). Ginger is one of my favourite foods and I could safely say I eat it in some form daily - unfortunately (or fortunately for my health) it's rarely in the form of this delicious ginger crunch. 

This slice is super easy and the crunch of the base mixed with the ginger icing is delicious. It's a good idea to cut it not too long after you have taken it out of the oven, before it sets, and then let it set before you store it. I highly recommend having a piece while it's warm though...

Ginger crunch
125g butter, softened
1/2 c sugar
11/2 c plain flour
1 tsp baking powder
1 tsp ground ginger


75g butter
3/4 c icing sugar
2 tbsp golden syrup
3 tsp ground ginger

Enjoy x 
Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together then mix into creamed mixture.

Turn dough out onto a lightly floured board. Knead well. Press dough into a a greased 20x30cm sponge roll tin. Bake at 190C for 20 - 25 minutes or until lightly golden.

Towards the end of the baking time, prepare icing by combining all ingredients in a saucepan. Heat until butter in melted, stirring constantly.

Pour hot ginger icing over base and cut into squares before it gets cold.

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