The Best New Zealand Ginger Crunch Recipe

New Zealand Ginger Crunch is a ginger slice that has its place in most New Zealanders’ hearts. Let me show you exactly how to make it, with this New Zealand Ginger Crunch recipe my mother gave to me. Growing up I would always have homemade ginger crunch in my lunch box at school. It was only recently I found out how easy it is to make!

New Zealand Ginger Crunch Recipe

Ginger Crunch, also known as ginger slice, or ginger square, is a New Zealand slice that consists of a shortbread base and Ginger Icing. There are variations of this slice where oats and coconut are used in the base, and crystalized ginger is used in the icing. For the time being, I will show you the traditional Ginger Slice Recipe, consisting of a Shortbread base and plain Ginger Icing. Let’s get started with what ingredients you will need to make this Kiwi Classic.

Want to Print the Recipe?

If you want to print this recipe, I have a free printable recipe at the bottom of this blog, just scroll down, it’s hard to miss!

What Ingredients You Need:

The good news is you probably have most of these ingredients in your pantry already and the even better news is this slice can be adapted to match your taste buds. Depending on your liking, add more ginger or less ginger. I love a strong ginger slice that burns a bit so I have added more ginger, if you aren’t the biggest fan of that, try adding less ginger.

Ingredients

This is exactly what you need to make ginger crunch

The Base

  • 125g Softened Butter ( or margarine )
  • 1/2 Cup Granulated Sugar ( White )
  • 1 1/2 Cup Self Raising Flour
  • 1/2 tsp Ground Ginger

The Icing

  • 125g Butter
  • 1 1/4 Cup Icing Sugar
  • 3 Tbsp Golden Syrup
  • 2 tsp ground ginger ( this will be pretty strong, so add this to your tasting )

The Method

This is how you make the ginger crunch. There are two parts to making this, firstly we will make the base and then the icing.

Making the Base

  1. Preheat oven to 180 Celcius.
  2. Line an 18cm x 24cm tin with baking paper
  3. Cream, butter, and sugar until fluffy and pale in color.
  4. Sift Flour and Ginger into the mixture.
  5. Mix well, the dough should crumble
  6. Press Dough into the lined tin
  7. Bake for 20-30 minutes or until the dough is light brown in color

Making the Ginger Icing

  1. On Medium heat in a saucepan combine all the ingredients, ( butter, icing sugar, golden syrup, and ginger )
  2. Stir constantly
  3. Stir until the mixture is smooth
  4. Pour over the baked base
  5. Let cool
  6. Once cool cut the slice

Now its time to enjoy your New Zealand Ginger Crunch

If you want to print the recipe, keep scrolling to find a free printable New Zealand Ginger Crunch Recipe!

New Zealand Ginger Crunch

A Kiwi Classic! A shortbread base and a ginger icing, this is the New Zealand Ginger Crunch Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert

Ingredients
  

The Base

  • 125 Grams Softened Butter or Margarine
  • ½ Cup White Granulated Sugar
  • Cup Self Raising Flour
  • ½ tsp Ground Ginger

The Icing

  • 125 Grams Butter
  • Cup Icing Sugar
  • 3 tbsp Golden Syrup
  • 2 tsp Ground Ginger Change this to your taste

Instructions
 

The Base

  • Preheat Oven to 180℃
  • Line a baking tin( 18cm x28cm ) with baking paper
  • Cream, butter and sugar until fluffy and pale in colour
  • Sift flour anf ginger into the mixture
  • Mix well, the dough should crumble
  • Press dough into the lined tin
  • Bake for 20-30 minutes, or until the dough is light brown in colour

The Icing

  • On Medium heat in a saucepan combine all ingredients ( butter, icing sugar, golden syrup and ginger)
  • Stir Constantly until the mixture is smooth and butter is melted
  • Pour over the baked based
  • Once cool and set, slice and enjoy
Keyword ginger crunch, ginger slice, ginger square

And your New Zealand Ginger Crunch is Complete!

You can now sit back and enjoy this Kiwi classic. I hope you try this recipe and let me know how it goes. This is seriously one of my favorite slices. It is so easy to make, basically foolproof and it’s super adaptable too. If you aren’t a fan of a shortbread base, try to make an oat base! The way this recipe can be adapted is endless. Let me know how it goes in the comments and I look forward to hearing from you.

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