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.