Best Ginger Crunch Slice – A Classic Edmonds Ginger Crunch Recipe
Love ginger? This ginger crunch slice is the perfect balance of buttery shortbread, warm ginger spice, and sweet fudgy icing. A classic New Zealand treat, this ginger slice recipe is easy to make, freezer-friendly, and perfect for afternoon tea or a sweet snack!
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
15 MINUTES
Cook Time:
20 MINUTES
What Makes This Recipe Great
Quick & Easy to Make – This ginger crunch recipe comes together in under an hour with no complicated steps or chilling time required.
Perfect for Ginger Lovers – The combination of warm ginger spice, buttery shortbread, and fudgy ginger icing makes this a must-try!
Classic New Zealand Treat – A well-loved ginger slice recipe that’s been enjoyed for decades, inspired by Edmonds Ginger Crunch.
This ginger crunch recipe is a classic New Zealand treat, loved for its crunchy shortbread base and sweet, fudgy ginger icing. If you’re a fan of ginger, this ginger slice recipe is a must-try!
Originating from New Zealand in the 1950s, Edmonds Ginger Crunch is a well-known version, featuring a buttery, crumbly base infused with ground ginger and topped with a smooth ginger icing made with golden syrup and butter.
It’s quick and easy to make, requires just a handful of pantry staples, and stores well—perfect for making ahead. Enjoy these ginger slices as a sweet snack, a bake sale favourite, or alongside a cup of tea or coffee.
For the ultimate ginger lover’s experience, sprinkle crystallised ginger on top for an extra kick. Whether you’re making it for a special occasion or just because, this ginger crunch slice is guaranteed to impress!
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Equipment Needed:
- Baking Tin: A 20x20cm (8x8inch) square tin is the best size but a similar size or rectangle tin is fine. Line the tin with baking paper (parchment paper) to enable you to lift the traybake out easily.
- Mixing Bowl: A large mixing bowl is used for combining the ingredients and forming the ginger shortbread base. Choose a sturdy bowl that is deep enough to accommodate the mixture without causing spills.
- Wooden Spoon or Spatula: A wooden spoon or spatula is used for mixing the ingredients in the bowl. It helps to evenly distribute the ingredients and ensure a smooth consistency.
- Offset Spatula: An offset spatula or palette knife comes in handy for spreading and smoothing the fudgy ginger icing over the ginger shortbread base. Although it isn’t a necessity.
- Cooling Rack: A wire cooling rack allows for proper airflow, preventing the base from becoming soggy as the ginger traybake cools.
- Large Sharp Knife or Bench Scraper and Chopping Board: To slice it up into individual portions.
Ingredients:
- Plain White All Purpose Flour – This is the base of the shortbread biscuit, stick with plain flour as we add a small amount of rising agent in the form of baking powder.
- Golden Caster Sugar – I like to use this unrefined version of caster sugar for its caramel flavour. However, you can also use normal refined caster sugar as a substitute without affecting the flavour too much. Brown sugar has a stronger flavour so be aware of this if you wanted to substitute it.
- Baking Powder – This gives the biscuit base a little more fluffiness as it enables it to rise slightly.
- Ground Ginger – An essential ingredient in New Zealand ginger crunch bars. This spicy, warm ingredient is what gives the biscuit their flavour and the name.
- Unsalted Butter – Use unsalted butter as we aren’t adding salt to this recipe.
- Golden Syrup – Sometimes called light treacle, this sweet syrup makes up part of the iced topping. I wouldn’t recommend a substitution for this but luckily, it can be found in most supermarkets and it stores well, so it can be used for other recipes. You can also make your own golden syrup too!
- Icing Sugar (Powdered Sugar) – Also known as confectioners sugar, this fine, powder-like sugar is a main ingredient in the ginger frosting that is poured and set on top of the shortbread biscuit.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
- Brown Sugar Instead of Caster Sugar – This will give a deeper caramel-like flavour.
- Oat Base Variation – Some versions of ginger crunch slices use an oat base for extra texture. You can swap 50g of flour for rolled oats.
- Extra Ginger Flavour – Double the ground ginger or add a pinch of cinnamon for a spicier version.
- Lemon – Add lemon zest to the icing for a ginger-lemon combo.
Step-By-Step Guide – How to Make Ginger Crunch Slice
Frequently Asked Questions
They are the same! Ginger crunch is the New Zealand name for this classic ginger slice recipe.
If your icing is too thin, add more icing sugar to thicken it. If it’s too thick, stir in a splash of milk to loosen.
The Edmonds Cookery Book is a classic New Zealand cookbook where this ginger crunch recipe first gained popularity.
Mastering This Recipe – Expert Tips
- Use Baking Paper with Overhangs – Makes it easier to lift the slice out of the tin before cutting.
- Chill the Dough for Extra Crunch – If you want a crisper shortbread base, chill the dough for 10 minutes before baking.
- Softened Butter: Ensure that the butter is softened before creaming it with the sugar. Softened butter mixes more easily, resulting in a smooth and creamy texture.
- Cooling the Biscuit Base: Allow the biscuit base to cool completely before adding the topping. This will prevent the topping from melting when you spread it on.
- Let the Icing Set Before Slicing – This prevents the ginger icing from cracking when cutting into slices.
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Fridge: If you live somewhere hot, I would recommend keeping the ginger crunch in the fridge to prevent the icing from melting. You can keep it in an airtight container for up to a week.
- Freezing: Freeze individual ginger slices for up to 2 months. Defrost at room temperature.
Best Ginger Crunch Slice – A Classic Edmonds Ginger Crunch Recipe
Ingredients
For the Biscuit Base
- 280 g Plain Flour
- 125 g Golden Caster Sugar
- 1 tsp Baking Powder
- 2 tsp Ground Ginger
- 180 g Unsalted Butter
For The Biscuit Topping
- 180 g Unsalted Butter
- 100 g Golden Syrup
- 375 g Icing Sugar
- 2 tsp Ground Ginger
- Crystalised Ginger, optional
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, cream together the butter and sugar until creamy and well combined.
- In a separate bowl, sift the flour, baking powder, and ground ginger.
- Add the sifted dry ingredients to the butter mixture and mix together until a dough consistency forms.
- Line and grease a 20cm square baking tin. Press the biscuit mixture firmly into the tin, spreading it evenly to about 1cm thickness.
- Bake in the preheated oven for 15-20 minutes or until golden.
- Remove the tin from the oven and set it aside to cool.
- In a pan, gently melt the butter and golden syrup together over low heat.
- In a separate bowl, sift the icing sugar and ground ginger.
- Add the melted butter and syrup mixture to the sifted icing sugar and ginger. Beat well until a thick and smooth topping is formed.
- Pour the topping over the cooled biscuit base, ensuring it covers the entire surface. Sprinkle with crystallised ginger pieces, if desired.
- Allow the ginger crunch to set completely before slicing it into bars.
Video
Recipe Notes
- Softened Butter: Use softened butter for a smooth and creamy texture.
- Sift Dry Ingredients: Sift flour, baking powder, and ground ginger for an even texture.
- Press Biscuit Base: Press the mixture firmly and evenly into the baking tin.
- Cool Biscuit Base: Allow the base to cool completely before adding the topping.
- Line and Grease Tin: Use baking/parchment paper to line and grease the tin for easy removal.
- Complete Setting Time: Let the ginger crunch set fully before slicing.
- Refrigerate in Hot Weather: Store the bars in the fridge in hot weather to keep the topping set.
