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.
Table of contents
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
I find it interesting that you think this is an NZ tradition. In the 60s my mother made it for us in England, and unlike every Ginger Crunch I’ve had here, the base actually WAS crunchy + the topping was not super sweet. I shall continue with my quest to find a recipe similar to my mother’s recipe.
Hi! Nz is a colony of England, so it makes a lot of sense that we have baking that is the same, so it can be a tradition in more than one place - same as how NZ and Australia share similar recipes. Interested to know what was similar to your mum's if you come across something!
Bit rude. You could have kept that to yourself, or if you really felt the need to comment, been a tad more polite. Did someone defecate in your Cheerios this morning?
I completely agree. Erin’s recipes are always stellar, and on top of that, her gracious response to such rude and unnecessary comments speaks volumes.
This is my fave recipe for Ginger Crunch (to be clear, the NEW ZEALAND 🇳🇿 version 😂😉).
★★★★★
Hi! Yayyy so happy you loved!
Hi Erin 👋🏻
This recipe sounds so yummy! I was wondering if walnuts could be added to the base or would that prevent the base from holding together? Or would I be messing with perfection 😬💐
Hi! I haven't tried sorry but it should work? or you can add them on top!
JWallis, If you Haven’t given this recipe a try you shouldn’t be making such a passive aggressive comment. You will never know, you may have loved this recipe, stubbornness is really such an unattractive quality. How about you just comment when you’ve actually made a recipe.
This ginger crunch is next level- but the best part is how easy it is to make. This will be our go-to recipe from now on.
★★★★★
Yet again Erin delivers an AMAZING and DELICIOUS recipe! Seriously cannot get enough of Cloudy Kitchen!
★★★★★
Hello,, you might try the earlier Edmonds recipe for ginger crunch, it sounds similar to what you describe. I grew up in NZ in 1950s, coming out of rationing after the war and that recipe mum used had a very crunchy base and only a thin spread of topping. Started making it myself aged 10 or 11 - Butter and sugar were still scarce till mid fifties. I think with growing affluence in post war times, people added more to baking recipes and these days people have become used to sweeter food. I really like the addition of oats to the base and enjoy both the older less sweet plain version as well as this wonderful version. Room enough in the world for both.
This is one of the my all-time favorite recipes. I’ve made it too many times to count. Doubling the recipe works really well in a 9x13, the base just ends up a little thicker than the original recipe. But that’s not a problem, since it’s delicious. When friends and family request I make something again, it’s usually the Oaty ginger crunch. My friends have affectionately nicknamed them ginger caramels:) Thanks Erin! I send them your way for the recipe.
★★★★★
This might be one of my ALL TIME FAVOURITE baking recipes. I ADORE ginger crunch (yes I'm from New Zealand) but it is SO GOOD and Erin's one with the oats and really spicy ginger is NEK LEVEL. I have made this so many times and everyone loves it, apart from ginger haters (they are weirdos anyway). Sometimes I put chopped/crushed pistachios on top too, or peanuts or macadamias.
On time I put lime zest on top, that was a little weird but kinda nice.
★★★★★
This is really, really yummy! Love the texture, truly cannot stop snacking on the trimmed edges. A lot of my icing seemed to absorb into the cake, so I didn’t get quite the thick layer yours has— but I could not care less.
★★★★★
Yayyyyy so stoked you love them!
I am new to allowing Ginger into my desserts. I am remarkably surprised how much I, and my friends seem to like to like Ginger in our desserts. We must be getting old! Everyone, including ginger snobs loved this.
My base was not perfect. My fault b/c I did not have enough Lyle's. I used Lyles in the frosting only and dark corn syrup in the base. So my base texture was slightly dryish/brittle.
I did not get your even symmetrical thickness of layers (I too am like reviewer Laura). Next time I may hold back a bit of the base mixture so my layers are equal thicknesses like your photos.
This recipe is EASY, delicious, unique and global. Thanks for sharing!
★★★★★
Hi! Yay so happy you love! The thickness of topping to base is likely something to do with your pan size - it might be a little different to mine which makes a difference!
Hi, love the recipe but my icing seems to separate and become and greasy mess.... Any idea where I'm going wrong? Thanks!
★★★★★
Hi! It just needs a little work to come together. Just give it a really good whisk and the butter will incorporate! I’ll update the recipe with this too 💕
❤️❤️❤️ Erin this recipe is so easy and delicious! I’m sure this will be added to my Christmas favorites! I love that you already figured out larger quantities also! Thank you!
★★★★★
Hiiii! Yay I am so glad that you love it! A little treat bag always gets delivered to Anna whenever this happens at my house because I know she loves it too! Merry Christmas xx
LOVE this recipe! It has become my go-to for quick and easy baking. It keeps super well and I love the ginger kick!
★★★★★
Ahhh hiiiii! So glad you love it - it's a fave of mine too! Hope you are well!
love this recipe. first made it in lockdown, and have made it a few times since. massive hit. thanks for sharing ❤️
★★★★★
Yayyy I am so glad that you love! it's a fave of mine too xx
Three stars, but likely due to baker’s issues, and not the recipe! Love ginger and could not believe my good fortune when visiting NZ and discovered ginger crunch slices. Oh. My. Gosh. So this was my first attempt at recreating them at home, and they came out “OK” but not great. I’m more used to baking by cups, rather than by weight (300g of brown sugar looked like way too much sugar to me, so I halved it). Also, the ingredients at my disposal could have been different enough to make it turn out not quite like I remember: flours, brown sugars, icing sugars and even oats can be quite different in different countries, and there’s no golden syrup at all in my neck of the woods, so I used dark Karo syrup. I wrestle with an oven that thinks 220 C is a good temperature for everything, so I ended up being overly cautious and underbaked the base a bit, even though it had turned golden on top.. It’s a little chewy and sort of holds its shape and sort of not—it’s like the oats didn’t absorb enough liquid to “bake in”. The icing/topping layer is tasty, but a little overly buttery and underly gingery. In fact, the base ended up super buttery too, I can see it shining and threatening to separate itself from both the base and the icing layer. Just a little too much butter all together, if that’s even possible. But thank you for posting! My husband and I are enjoying my first attempt.
★★★
Hi. Thanks for the comment. Ratings really affect how my recipes show up on google, so it is super unfair of you to give me a low recipe rating because you didn't use the ingredients called for in the recipe and then didn't follow the recipe correctly. Please consider this next time before leaving a star review on a blogger's site. The recipe works very well as written and I don't think it is at all fair of you to mark down my work based on errors that you made. I work extremely hard at developing recipes to post here and so it is super frustrating when I get penalised for mistakes that I did not make.
I make this recipe ALL THE TIME and it’s seriously delicious. The recipe works perfectly as written and always turns out super yummy. I always get asked for the recipe and people can’t stop eating it. Thank you Erin for another perfect recipe!
★★★★★
The fact that you recognise that bakers error is the reason yours didn’t turn out properly but still proceed to mark it down is mad! Baking is a science, you can’t just go changing quantities of ingredients willy nilly.
This recipe is delicious! I made it today and the whole family love it. Can’t wait to make it again. Thank you Erin.
★★★★★
awwww thank you!!
Followed the recipe as written and it came out great! Thanks so much for this!
★★★★★
These were fantastic!
I did cut the sugar just a little in the base - just my preference!
The topping was so good, it was tough to stop eating it with a spoon!
Thank you!
★★★★★
Ahhh so glad you love! Thanks so much for the review x
Amazing - I’ve only ever seen this for sale in a place I used to go to as a child, and later on moved next door to! Sadly it closed down a few years ago and so I decided I needed to make my own! I don’t eat dairy now so I’ve substituted the butter for Flora Plant Butter (I’m in the UK) and it works brilliantly. Thank you!
★★★★★
Oh yayyy so glad to hear that! You are so welcome 🙂
Made for community playgroup and decimated by hungry mothers in mere seconds.
★★★★★
Yesss that's what I like to hear! haha
I was nervous about using the full quantity of ginger, but it turned out delicious. My pan was a bit smaller than specified so layers were maybe a bit thick, but we ate it up. Over a few days the base softened, was still very tasty.
★★★★★
Yay so happy you loved!! 🙂
Deliciously spicy and sweet! Even my 4 year old loves them!
★★★★★
Ahhh so happy you love! x
Turned out great - they *are* rich, as stated, but super, beautifully gingery and spicy!
★★★★★
Yayyy so glad you love!
Deliiiscious thank you!
★★★★★
Yayyyy so glad you loved!
I made this today (hot summer day in New Zealand so perfect for baking 🙄😊) and it’s just gorgeous. I made it exactly as written. I think the teaspoon of salt on the base really added to the flavour, I haven’t done that before. The top is deliciously “fudgy”. Thanks!
★★★★★
This is THE BEST ginger crunch ever! I miss it from my time in NZ, and have never found a recipe as good as this one. It is in high rotation in my house!
★★★★★
Hi! Yayyy so happy that you love! x
So delicious! A HUGE hit in my house. I cut the sugar *slightly* It was still super yum!
★★★★★
Yayyy so happy to hear! x
Do you think that they could be frozen?
I have no idea sorry. I haven't tried it. It lasts over a week at room temperature so I would just do that!
I LOVE this recipe. I'm in the U.S. so we don't use Lyle's golden syrup. What a surprisingly wonderful flavor and richness it imparts. I gave my friends a treat bag filled with ginger crunch at a luncheon and everyone requested the recipe.
★★★★★
Made this for my mum for her birthday and both her and Dad said it was the best ginger slice they've eaten!
★★★★★
Yayyy I love to hear it!
Never tried it before. It was really tasty. The oaty ginger base is heavenly and the topping just makes so much better.
The only thing I changed was adding 1/2 tsp salt to the topping. So, so good.
Thanks Erin!
★★★★★
Made this for a kiwi friend and he said it took him straight back home again! What a winner! Thank you!
★★★★★
I was not expecting this recipe to be this easy! and the base is super crunchy and delicious!! How can I get the icing to stick better? Welcome back to NZ!!
★★★★★
So happy you loved! I haven't had an issue with that one before sorry so I'm not too sure! maybe bake your base a teeny bit more?
Never made or had ginger crunch before but i'm very happy with the result.
My only concern is the amount of sugar the recipe calls for. It is just incredibly sweet for me.
I added less sugar but i didn't want to add too little as i was worried it'd ruin the outcome.
Is there a way to reduce/half the amount of sugar and not mess up the recipe? If I were to half the amount of sugar, what could I add as a 'replacement' to still end up with a similar consistency? Thanks!!
★★★★
Hi! I wouldn't reduce the sugar in the actual topping, but you could scale down the quantity so that there is a thinner layer!
I made this recipe a couple of days ago and have passed the recipe onto family and friends. It’s delicious and just like a recipe my grandma made as a child. Make it, you won’t regret it! Thanks Erin, what a great recipe xxx
★★★★★
Ahh you are so welcome! x
Delish!! Couldn't wait to eat it.
I changed the recipe slightly adding sunflower seeds and a tiny bit of dessicated coconut. I mag have slightly overcooked the base as it is quite crunchy.
Also we love ginger, so added a bit extra in the base and topping. Go hard or go home as some of say. Will definitely be making again (oh dear)
★★★★★
I made this recipe this past weekend and it was amazing. My sister calls it a "grown-up's square". So easy and delicious, I love not having to use a mixer. I saw something similar in a small cafe while on vacation and was tempted to try it but I knew that I had seen your recipe before and waited until I got home. They will definitely be added to my repertoire.
I stumbled upon this recipe a few years ago, and it is amazing! I have introduced it as a Christmas treat here in Norway and everyone loves it!! Thank you for sharing the recipe. Just wondering if you have ever tried to freeze it and if it works out?
thank you,
Patricia
★★★★★
This was so addictive. I think having vanilla just gives its a an edge.
Would definitely make it again. Also the calculator for sizing the pans is great. Thanks for the recipe.
The amount of ginger is perfect.
★★★★★
SO GOOD. I topped with diced candied ginger as you did in your photos and they were incredible.
★★★★★
It is a delicious oaty ginger crunch which is very hard to keep away from and all my family and friends love it ..thank you for the recipe
★★★★★
I first experienced Ginger Crunch in a cafe in one of the colonies 😁; we don’t have anything like this in the former colony I grew up in. Instantly enamoured. I am leaving 5 stars here because my spidey sense says this recipe is fab. I am only using the icing part (made with golden syrup) for now: I am intent on filling some sandbakkels (“tiny pie shells” says dearly beloved, Roger) that I baked several days ago. Guess I will heat them up on a cookie sheet while I throw the icing together in order to try to stick to recipe’s requirement for warm base on which to pour the topping.
★★★★★
Yummm let me know how you go! The topping is so good