What makes the best ginger crunch? I think it’s all in the icing to base ratio. I am a fan of the 2:1; mostly crunch with a soft smear of spicy ginger icing on top. Be sure to get the icing consistency right; you don’t want it runny as it needs to hold it’s own. This slice is the best afternoon pick me up; simply perfect with a cuppa. I have found it to be a polarising food though; people are either number one fans, or despise it. My cousin’s gorgeous boy has always been a ginger fan, chewing on the crystallised stuff at his first birthday! He will be a life long fan, I’m sure.
Ginger crunch is such a Kiwi classic, I remember eating it at friends houses as a kid. Every cafe in New Zealand has a take on it, and while I love the raw options out there, sometimes a classic shouldn’t be messed with. This ginger crunch is beautiful with crystallised ginger pieces dotting the top. However, not everyone is a fan of the intense spiciness of crystallised ginger. I like to put a few on top, sunken into their luscious gingery icing. But leave them off if you’re after a more subtle flavour.
This slice is divine as a Christmas gift, wrapped in a little bundle with a bow. Or gifted in a gorgeous jar. In my experience, there are very few people who will turn this down… If you do intend to gift this, please wait until the slice is completely cool before bundling up.
Ingredients
- 150g butter
- 1/2 cup brown sugar
- 1/4 cup golden syrup
- 1 1/2 cups rolled oats
- 3/4 cup flour
- 3/4 tsp baking powder
- 2 tsp ground ginger
- 100g butter
- 2 tbsp golden syrup
- 2 cups icing sugar
- 4 tsp ground ginger
- 2 tbsp chopped crystallised ginger - optional
Instructions
Preheat oven to 190 degrees and line a small slice tray with baking paper. To make the base, heat together the first measures of butter, sugar and golden syrup in a medium pot until melted. Mix in oats, flour, baking powder and ginger to evenly combined. Press firmly and evenly into prepared tray and bake until pale golden. This should take around 20 minutes.
Make the ginger icing by heating together butter and golden syrup in a medium pot until melted. Stir in icing sugar and ground ginger to combine evenly and spread mixture over the golden base while still hot. Gently stud the icing with pieces of crystallised ginger if using. Cut into squares while warm.
Store in a sealed container in a cool place for up to a week, if it lasts that long.
