Best Ginger Crunch Slice – A Classic Edmonds Ginger Crunch Recipe
This ginger crunch recipe is a classic New Zealand ginger slice, featuring a buttery shortbread base topped with rich, fudgy ginger icing. Quick, easy, and packed with warm ginger spice, it’s the perfect afternoon tea treat or snack!
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Servings: 20 Slices
Calories: 294kcal
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.
Nutrition Estimate
Calories: 294kcal | Carbohydrates: 40g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 24mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 450IU | Vitamin C: 0.003mg | Calcium: 19mg | Iron: 1mg