Ginger crunch

Ginger crunch

Ginger crunch recipe

Also called ginger slice, this is a sweet treat that’s New Zealand through and through. Anyone that’s been to NZ has undoubtedly come across it at a cafe or convenience store. That hefty hunk of biscuit base that’s topped with a gingery, fridge-set icing.

Along with scones and lolly cake, I’ve had my fair share of ginger crunch in my NZ travels. Many variations are out there, so why not add my own to the mix?

Most ginger crunch that I’ve tried isn’t nearly as “gingery” as I’d like. One way to fix that, right? Add more types of ginger, I say. I want that burning sensation!

It took a few tests to get this recipe just as I like it. Sadly the first was a soft and sticky affair that was a cross between a soft ANZAC cookie and ginger crunch. Note to self, don’t grate frozen ginger into the icing mix without increasing the icing sugar content.

This one, however, is firm, very gingery and packs the same tooth-numbing sweetness the traditional ones are known for.

Many are topped with almonds, but it was salted pistachios for me. The salt calms the sweetness a tad.

It does say 10 servings for the recipe, but the slices I’ve done are pretty generous. The slab could easily make 20 squares. Use your own sweet tooth to figure out which slicing method is best.

Ginger crunch recipe

Ginger crunch recipe

Ginger crunch recipe

 

Print Recipe
Ginger crunch
Get your dose on sugar with this delicious ginger crunch.
Ginger crunch recipe
Course Dessert
Cuisine New Zealand
Servings
bars
Ingredients
Base
Topping
Course Dessert
Cuisine New Zealand
Servings
bars
Ingredients
Base
Topping
Ginger crunch recipe
Instructions
Base
  1. Preheat oven to 180°C.
  2. Line a 22 cm square tin with baking paper, lightly grease with butter or oil spray.
  3. Place all base ingredients into a food processor. Pulse 5 or 6 times, then process until the mixture comes together. Pour the mixture straight into the lined baking tin and press evenly into the bottom.
  4. Bake for 25 minutes as you make the topping.
Topping
  1. Place topping ingredients, except the nuts, into a small saucepan over low-medium heat. Stir occasionally as it melts and simmers and all the icing sugar has dissolved.
  2. Pour the topping, while still hot, over the base. The base should also still be a little warm. Set aside for 5 minutes and then sprinkle over the chopped pistachios.
  3. While the slice is still warm, cut into portions and keep them in the tin as one slab. This makes cutting easier as it can be quite hard once completely chilled. Also, cutting it chilled runs the risk of it shattering into small pieces.
  4. Cover with plastic wrap and refrigerate overnight. To serve, slice through the previous cuts and serve cold or at room temperature.
Share this Recipe
  • Perfect and nothing like the sad ones I’ve seen on the road in NZ. I always want more ginger too.Gorgeous

  • Barry Ozmo

    a couple of those in your pocket and you might have climbed a few more mountains in the south island;-)

  • Ginger crunch sounds much more punchy than ginger slice – I say up the ginger all the way

  • We are both real ginger fans. When a recipe calls fro a teaspoon, we usually triple it – which seems to be what you have done here! I have never had a ginger slice, but think I will make yours this weekend for our guests!

  • Sara (Belly Rumbles)

    I have been to NZ countless times due to work and I have never had this! I am feeling like I have majorly missed out and now it will be all I will be looking for on my next trip. Good thing I can just make your recipe, sounds delicious.

  • Agree. The commercial versions never have enough ginger! This sounds amazing. Triple ginger threat!

  • I’ve never heard of a ginger slice but it’s something I would def enjoy. I love ginger, fresh, crystallised, pickled…you name it!
    I love these, going to make some soon!

    Nazneen

  • milkteaxx

    i have only recently hopped onto the ginger bangwagon, as a kid i resfused anything with ginger!

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