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.
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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.
FAQ for Oaty Ginger Crunch
Yes! I double the recipe and put it into a 9"x13" pan.
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.
That's all good! It can look a little greasy when you're putting it into the pan. It will be just fine.
This ginger crunch recipe is pretty spicy. You can dial back on the ginger in the topping a little if you want!
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.
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.
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:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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
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 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.
Keywords: ginger crunch, oats, old fashioned oats, new zealand, slice, bar
Comments
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!
★★★★★
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.
★★★★
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*
★★★★★
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 ?
Hi! Yep just after the topping going in!
Made this today and my partner said it’s the best slice he’s ever had! Turned out perfect 👌🏼
★★★★★
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?
I would say so!
Such a delicious and decadent recipe! Shared it out with friends and they loved it!
★★★★★
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.
★★★★★
My topping sank straight into the base, is there a way to stop that happening?
I prefer making this in a 10 inch square pan as the layers end up thinner, so each bite isn't too sweet.
★★★★★
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.
★★★★★
What is golden syrup?
There is a section in the post on this 🙂
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
Hi! No there isn't sorry - happy to recommend a scale though!