Ginger crunch or ginger slice is a classic 'slice' or bar recipe from New Zealand. Oaty Ginger crunch has a chewy oat base and a ginger icing topping that is poured on when the base is hot and left to set. This easy ginger crunch recipe is great to make ahead and can easily be scaled up.
Oaty Ginger Crunch
Hi hi! I am just popping in here to share a refreshed version of one of the super popular recipes on my website - this super easy ginger crunch recipe. Ginger crunch / ginger slice is a New Zealand classic. It is traditionally made with a shortbread like base, but I switched things up a little and added oats to the base to give it a little more substance. Ginger Crunch (or ginger slice) is a favourite recipe of mine. Ginger crunch is super spicy, and it also keeps really well just in a container at room temperature. This Ginger Crunch is super easy to make and you can very easily scale it! It's made up of just two parts - the base and the topping, but comes together quickly. I love it and I really hope you do too!
How to make Easy Ginger Crunch
Ginger crunch is super easy to make. It has two components, the base and the topping, but they sort of both happen at the same time with the topping going onto the hot base.
- Make your base - The base is a simple oaty cookie base, and also has a wee bit of ginger thrown in there for good measure. Mix up the dry ingredients, then melt down the wet and add in, then mix to incorporate.
- Transfer to your pan - Spread the base into the pan and then smooth down. Pop into the oven and bake until golden.
- Add the topping - While the base is baking, prepare the topping. It goes onto the hot base so make sure you keep an eye on what is going on. I usually start getting my things together about 10 minutes before the base is done. Then 5 minutes before the base is done, melt it all together. Add on top of the hot base.
- Leave to set - The icing layer is then left to set at room temperature. This usually takes about 2 hours and then you are good to go!
Using Golden Syrup in Baking
This recipe uses golden syrup in both the base and the topping. Golden syrup is a sugar syrup which is common in baking in the UK and New Zealand. I haven't tried making this recipe without it so I don't know if you can substitute anything. I really recommend getting some if you can - it's just so, so good and gives the most amazing toasty flavour. It can be used in a bunch of recipes - I use it in my pecan pie recipe and it lasts forever in the pantry. I sometimes see it in stores but I get mine online.
Topping for Ginger Crunch
There are a few ways to finish this ginger crunch recipe. I added crystallised ginger which I chopped up. However you can also add lime zest, or pistachios, or both, or anything else that you like! It's also super good just plain. You do you here.
Frequently Asked Questions for Oaty Ginger Crunch
Can I scale this recipe?
Yes! I double the recipe and put it into a 9"x13" pan.
Which pan did you use for the recipe?
I used this 9" pan, which I lined with a parchment paper overhang to make pulling the ginger crunch out of the pan super easy once it is set. I also have this one in both the 8" and 9" size which I use all the time.
Help! My base seems to be really buttery!
That's all good! It can look a little greasy when you're putting it into the pan. It will be just fine.
Can this ginger crunch be made less gingery?
This ginger crunch recipe is pretty spicy. You can dial back on the ginger in the topping a little if you want!
What do I do if my ginger topping is lumpy?
Adding the ingredients in the order specified in the recipe is quite important here. If you do get a few lumps, you can hit it with the immersion blender to fix it, or just whisk hard.
How to do you store ginger crunch?
Ginger crunch can be stored at room temperature. It lasts up to a week, so pop it into an airtight container and keep at room temp.
Do I have to use golden syrup?
I haven't tried it without it so I don't know sorry. I get mine online but have seen it in stores too!
For more New Zealand slice recipes, check out:
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Recipe for Oaty Ginger Crunch
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Oaty Ginger Crunch
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes plus cooling time
- Yield: 16 large or 32 smaller squares 1x
Description
Ginger crunch or ginger slice is a classic 'slice' or bar recipe from New Zealand. Oaty Ginger crunch has a chewy oat base and a ginger icing topping that is poured on when the base is hot and left to set. This easy ginger crunch recipe is great to make ahead and can easily be scaled up.
Ingredients
Base
- 300g all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 2 ½ tsp ground ginger
- 300g brown sugar
- 135g rolled oats (old fashioned oats)
- 225g unsalted butter, cold from the fridge is fine
- 90g golden syrup
- 1 tsp vanilla bean paste or vanilla extract.
Ginger Topping
- 135g unsalted butter, cold from the fridge is fine
- 125g golden syrup
- 2 Tbsp ground ginger (dial back to 1 ½ Tbsp if you don't want a super intense ginger flavour)
- 325g icing sugar / powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- Chopped crystallised ginger to finish (optional)
Instructions
- Preheat the oven to 350°f / 180°c. Grease a 9" x 9" (23cm square) tin, and line with two pieces of parchment paper, so that there is paper sticking out of the tin on all sides, forming a 'sling'.
- In a large bowl, sift together the flour, baking powder, salt and ground ginger. Add the brown sugar and rolled oats, and mix well to combine.
- In a small pot, melt together the butter, golden syrup and vanilla. Add to the dry ingredients, and mix well. Press the mixture into the tin. Bake for 25-30 minutes, until lightly golden on the edges. Five minutes before the base is done, prepare the topping.
- For the topping, add all of the ingredients to a medium pot in the order listed. Heat over low heat, stirring constantly, until smooth. Pour over the hot base, and smooth out if needed. If you are adding toppings such as ginger, add them just after smoothing the base.
- Leave to set at room temperature until set. Slice into pieces with a hot knife.
- Store in an airtight container. Can be kept in the fridge, but bring to room temperature before eating. Stores in the fridge for up to two weeks.
Notes
I often finish my ginger crunch with chopped crystallised ginger, which is optional but I love the flavour. Chopped nuts such as pistachios is also good!
Comments
Catherine says
Fabulous recipe, we adore ginger crunch with an oaty base and a caramelly top. It came out looking just like yours. Even my son who is not that keen on ginger loved it with the full 2 tablespooons ground ginger in the topping. Next time I am going to put some sliced preserved stem ginger on top for that extra hit. I made it in a countertop toaster oven so I cooked the base at 175deg C for slightly longer since I have found the oven runs a little hot. The bonus surprise was we got a delicious browned butter flavour in the base as a result. I microwaved the topping ingredients and beat them with a whisk rather than cooking on the stovetop. Delish!
Arnold says
I made this recipe today for my sister-in-law who loves ginger. I used an Emile Henry ceramic dish so I wasn't quite sure about the timing. The end result was excellent but wouldn't recommend cutting back on the ginger in the glaze. I only used 1 1/2 tablespoons but I think the recommended 2 would have been perfect. My sister-in-law thought it might be too sweet. I compared this recipe to others which have much less sugar. I will definitely make this again but I may reducing some of the sugar. This recipe has inspired me to try some other New Zealand desserts.
Jordan Kennie says
It should come as no surprise that this recipe is another winner! Erin’s recipes are some of the best I’ve ever used. This one has just the right amount of zing, the full amount of ginger is the right amount in my opinion and the base could be a dessert on its own! I doubled the recipe and it made quite a thick 9x13. I think I could actually use the double in a bit of a bigger pan even… but the thick topping is heavenly! Surprisingly not too sweet! As always, *chefs kiss*
Lisa says
I have a big bag of Costco crystallized ginger to try and use up! I see your photos has it as a garnish - can I add immediately to top after pouring topping in or should I wait a bit for it to cool ?
Erin Clarkson says
Hi! Yep just after the topping going in!
Sam says
Made this today and my partner said it’s the best slice he’s ever had! Turned out perfect 👌🏼
Cody says
Hi I love this recipe but everytime I make it the icing sugar splits. I have replaced the butter with Margerine to make it vegan. Could this be why?
Erin Clarkson says
I would say so!
Jules says
Such a delicious and decadent recipe! Shared it out with friends and they loved it!
Ania says
This is a great recipe, mostly because the end results looks like the pictures posted by Erin and there's really yummy flavor in the entire bake 🙂 The oat base is AMAZING!
Since it's not easy to find golden syrup where I live, I used honey, instead. With honey, I thought the ginger topping was too sweet and quite floral; next time, I would make half as much topping. So that's a tip for anyone planning on using honey.
Betty says
My topping sank straight into the base, is there a way to stop that happening?
Kate schlatter says
Maybe let it cook a bit first?
Lisa says
I prefer making this in a 10 inch square pan as the layers end up thinner, so each bite isn't too sweet.
Michelle V says
Amazing! I’ve been searching for a chewy, slightly crunchy, oaty ginger slice for years and this one is the money! Just the right amount of icing too! Topping is a little spicier than usual, could def go down to 1T next time. But I still love it!! Yum.
Lisa says
What is golden syrup?
Erin Clarkson says
There is a section in the post on this 🙂
Maura says
Hi Erin,
I love your recipes! I live in the USA. is there a way for you to show measurements in cups? I didn’t see a converter on the recipe.
Thanks so much
Maura
Erin Clarkson says
Hi! No there isn't sorry - happy to recommend a scale though!
Kylie says
Love thos ginger crunch recipe. Is my go-to. All of Erin's recipe are beautiful. Great easy to follow instructions. Thanks Erin 😊
Marin Morales says
Absolutely incredible! Such an easy recipe to make and I can’t stop eating them. Definitely worth it to find the golden syrup!
Laura says
Hi Erin, I made this for my sister and now get constant demands for it!! I just wondered if it's possible to use fresh ginger in place of ground? Thank you!
Rach says
I cooked the butter a sugar a little too long and it was still amazing, like oat studded toffee! And the ginger topping was incredible.
Emily says
Oh wow - this was criminally good and super easy to make, I whipped one up after I made some cosmic brownies (also epic). Hubby hasn’t stopped raving about it all week. I did the full amount of ginger too and didn’t find it too full on. Great recipe CK, as always.
Erin says
I was craving something gingery and tried this recipe. It comes together quickly and hit the spot perfectly! It’s so addictive the whole pan was gone very quickly 😋
Jackie says
Delicious! I have never had a slice like this and I am obsessed.
Antonia says
Made these the other day and they turned out great! So delish!
Andrea says
Made this just before christmas and shared it with a few family friends. Without exception, they said it was the best ginger crunch they’d tried. I agree! Perfection
Claire says
Olivia says
Oaty base is an absolute game changer to normal ginger crunch. Normally I’d eat the icing and begrudgingly eat the base too. Now I can’t tell which part I look forward to the most. Perfect recipe. Thank you
Jess says
Holy crap this recipe is THE BEST!! It’s exactly what I was hoping for, lots of flavor, chewy, super gingery which I love. I used a different recipe recently and it was way too crunchy and zero flavor death. This one knocks it out of the park! Thankyou Erin for another FANTASTIC recipe!
Sam says
Made this the other week and loved it! The golden syrup is quite over powering in the recipe but think that’s just because I prefer my ginger slice super gingery and spicy! So would adjust the sweetness a bit next time. I topped with some pistachios I had in the cupboard and it went down a treat
Jessie says
Erin! These are a godsend.
I'm deep in that phase with kids of constant school fundraisers/sports cake stalls etc etc. Feels like every week Im called upon to bloody bake something and then proceed to watch my $30 worth of ingredients be sold for $2 a piece.
I came here looking for a slice recipe and you did not disappoint.
Not only is it super economical to make, it's delicious and impressive looking.
I did not hold back on the ginger and to my surprise not only did the adults love it, the kids went berserk for it.
It's going to be on the regular rotation henceforth.
Thank you!!!
Erin Clarkson says
Hi! Ahhhh yayyyy so so happy you loved! hahah I know what you mean!
Amanda says
These bars were the unexpected breakout hit of my holiday cookies this year! I made them for a ginger-lover in my life, almost expecting other people to find them too gingery. Instead, everyone who tried them really liked them. I will definitely make again! My own mistake was using an 8x8 pan, which made them a little weirdly proportioned. In my defense I genuinely thought it was a 9x9! It's def a recipe I would use the recommended pan for, no fudging.
Katie says
I have made this at least four times now and the last time I shared it with friends. Both friends text demanding the recipe because it is THAT good.
I wish I could say it was my own and I am still waiting for them to return a sample.
Madeline says
I baked this in the oven for 30mins on 180 degrees, I poured the icing on while hot as per the instructions. Once cooled I cut into it and the base is still raw. Not enough ginger, quite bland and very oily. Won’t be making again.
Erin Clarkson says
Sorry to hear it didn't work out for you! Sounds like it wasn't baked enough and if it wasn't gingery enough there's a chance your spices are old - they lose their potency over time as its a super gingery recipe.
Erin says
My favourite ginger slice recipe. I also add cornflakes to the base.
Hayley says
My fave ginger crunch recipe. Perfect texture and absolutely packs a ginger punch.
Super duper easy too. Comes together really quickly.
Anna says
I put musily in insted of oats and it worked !!!!
Ps sorry bout the bad spelling i was home schooled 🤪🤣🤣
Tanya says
Can you freeze the crunch?
Erin Clarkson says
Yes it freezes well!
Jeanie says
I made this to take away for Christmas. My first time straying from the Edmond’s cookbook recipe and I’ll never go back this was so much better perfect amount of church and chew. It was the first of the the 5 lots of baking to disappear so definitely a hit with everyone!!!