Ginger Crunch

Ginger Crunch is a popular NZ slice made with a crunchy ginger shortbread base and topped with a smooth ginger icing. If you haven’t made this classic in a while it’s time to give it another try!

Ginger Crunch Slice

Ginger Crunch is one of my favourite sweet NZ slice recipes! I’ve been making it as far back as I can remember.

This recipe has just the right amount of ginger, not overpowering at all, and the perfect ratio of base to icing. The base is a pretty standard shortbread recipe with the addition of ground ginger and baked until crunchy (hence the word crunch in the name). It’s then topped with a melted ginger icing which sets perfectly over the base.

The recipe is really easy to make that brings me straight back to memories baking when I was younger!

Why this is the BEST Ginger Crunch Recipe

• Made with simple ingredients you’ll already have on hand in your kitchen.
• The perfect ratio of crunchy base and ginger icing.
• Lasts up to 7 days in the fridge and freezes perfectly!
• An easy recipe with only a few steps.
• A classic everybody loves!

History of Ginger Crunch

I’m pretty sure everyone in New Zealand grew up baking the Edmonds Ginger Crunch recipe from an old and well used Edmonds Cookbook. They first published the recipe in the 1950’s but the humble NZ Ginger Crunch was made well before in the 40’s. Beyond this the history is pretty unknown despite my research!

Ginger Crunch NZ

You will find Ginger Crunch in nearly every bakery, cafe and supermarket around the country today, all with their own versions. Whether thats the addition of oats into the base, crystallized ginger in the icing, or made thick so it’s more of a fudgy ginger crunch – it’s definitely a well loved classic.

It’s a perfect sweet treat, goes great with coffee for morning or afternoon tea or a lunch box filler. Bonus you can keep it in the freezer and just pull a slice out when you want!

Variations

Here are a few variations you can make to the Ginger Crunch recipe

• Sprinkle 2 Tbsp of chopped crystallized ginger of the icing before it sets. This adds a little more texture to the slice.
• Increase the ground ginger from 1 Tbsp to 2 Tbsp in the icing. Only do this if you really like a strong almost spicy ginger flavour.
• Double the icing recipe to have a more 1:1 ratio of base and icing. I prefer more base but it’s all personal preference!
• 1/2 Cup of flour can be switched with 1/2 cup of rolled oats to make this an oaty ginger crunch.

Ginger Crunch Ingredients

Base

1 1/2 Sticks / 12 Tbsp / 170g Butter – Make sure your butter is at room temperature. Get it out of the fridge 1-2 hours before you start baking.

3/4 Cup / 150g White Sugar

2 Cups / 250g Flour

1 tsp Baking Powder

2 tsp Ground Ginger

Ginger Icing

1 Stick / 8 Tbsp / 115g Butter

1 Cup / 125g Icing Sugar / Powdered Sugar – These are both the same ingredient just different names in different parts of the world.

3 Tbsp Golden Syrup – Honey, Maple Syrup or Corn Syrup can all be substituted here.

1 Tbsp Ground Ginger

How to Make Ginger Crunch

In a medium sized mixing bowl or the bowl of your stand mixer add the room temperature butter and sugar. Using a hand mixer or a stand mixer cream the butter and sugar together for 3-4 minutes until light and fluffy.

Scrape down the bowl a few times so everything is evenly incorporated.

Measure out the flour, baking powder and ground ginger and add it to the mixing bowl. Use a wooden spoon to fold the dry ingredients into the creamed butter and sugar.

Tip the dough into lined 8″ or 20cm square baking pan. Use the back of a spoon to press it into a flat even layer.

Bake the base in a 180C / 350F oven for 25-30 minutes or until the base is golden brown.

While the base is in the oven make the ginger icing. In a small saucepan measure out the butter, icing sugar, golden syrup and ground ginger.

Place the saucepan over medium low heat and stir continuously until the butter has melted and the icing has come together.

Remove the base from the oven and while it’s still hot pour over the melted ginger icing.

Leave the slice to cool completely in the pan for about 1-2 hours.

Remove the cooled slice from the baking pan by pulling it up with the non stick paper.

Place it on a chopping board and use a sharp knife to cut the ginger crunch into 12-16 slices.

Storing Ginger Crunch

Place the sliced ginger crunch into an airtight container and store in the fridge for up to 7 days.

Freezing Ginger Crunch

Place the slice into an airtight container and into the freezer for up to 3 months. To serve, just remove a piece from the freezer and let it defrost at room temperature for 15-20 minutes.

Common Questions about Ginger Crunch

How long does Ginger Crunch last for?

The slice will keep in an airtight container at room temperature for 3 days or in the fridge for up to 7 days.

Can I double the recipe?

Yes, this recipe can easily be doubled. Instead of making the recipe in a square baking tin use a rectangle tin. It may need a few more minutes in the oven but keep an eye on it and take it out once golden brown.

What can I use instead of golden syrup?

For the true ginger crunch flavour I would recommend trying to find golden syrup, you can get it on Amazon here. It’s used in a lot of Kiwi, Australian and UK baking recipes. Alternatively you can use honey, maple syrup or dark corn syrup instead.

More NZ Recipes

Here a few of my favourite New Zealand recipes!

• Lolly Cake
• Tan Slice
• Mince and Cheese Pie
• Pavlova
• Chocolate Afghan Biscuits
• Bacon and Egg Pie