Perfect Ginger Crunch Slice

Ginger slice on baking paper

Overview

Perfect Ginger Crunch Slice

By Amy // Posted Aug 21, 2021 // Category Bars and Slices

Ginger Crunch Slices are adored by many New Zealanders and are a staple at cafes and bakeries across the country. I think my child palate didn’t enjoy the intense ginger flavours, but I absolutely love them now!

It took a few test bakes to perfect this recipe as I wanted a more crumbly and buttery base and to get the icing to base ratio just right. The base is shortbread like, so the mellow and lightly sweet base goes beautifully with the sweeter ginger icing. The ginger in the icing really packs a punch, it’s so good!

I really love how this recipe is so quick to make and the fact that you only need 6 ingredients to make it!

Check out my favourite bar and slice recipes.

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tips

1. Ingredients

You need cold unsalted butter to make the cookie base. I would recommend that you dice the butter into really small pieces so that it is easier for you to combine it with the flour mixture. The ginger icing calls for golden syrup, a sweet caramelly syrup that is used in New Zealand and Australia. You can always source it from Amazon (click on link) if it is hard to find at your local grocery store. Although you won’t be able to replicate the taste 100%, some substitutes include honey, agave nectar, cane syrup or brown rice syrup. I’d suggest you use a syrup with a golden brown colour so that it’s similar to golden syrup.

2. Equipment

I used a 20cm (8inch) square tin for this recipe. To make the cookie base, you need either a food processor or a pastry cutter (click on link). It would be much quicker to use a food processor to blitz in short bursts until you see no flour and resembles coarse crumbs.

3. Lining the tin

Here’s a handy trick! Spray some oil on the tin, then line it with baking paper. It is much easier this way as the baking paper stays in place. 

4. Don’t overcook the base

I like my base to be crumbly and soft, so, you should be careful not to overcook the base. You can take out the cookie base as soon as you see the edges starting to brown. This means that it can be taken out before the 20 minute mark as well.

5. Adjust the ginger level

I love ginger but if you want a little less, I’d recommend that you take out the ginger powder that is added to the base. You can always add a little less ginger powder to the ginger icing as well.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Ginger slice on baking paper

Yields16 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Base
 1 cup cold unsalted butter, cubed (227gr)
 ½ cup white sugar (100gr)
 2 cups plain flour, sifted (300gr)
 1 ½ tsp ginger powder
Ginger Icing
 100 g unsalted butter
  cup golden syrup
 1 ½ cups icing sugar (187gr)
 2 tbsp ginger powder
 ¼ tsp salt

Base
1

Preheat oven at 180 C or 350F. Line a square (20cm/8inch) baking tin with baking paper.

2

Place flour, sugar and ginger powder into a mixing bowl and mix with a whisk to combine. Put the cubed butter on top and combine using a pastry cutter or food processor. Stop combining when the mixture has no visible flour and resembles coarse crumbs.

3

Press the shortbread mixture evenly onto the bottom of the baking tin and bake for 20 minutes. The bottom and top edges should just be starting to brown.

Ginger Icing
4

While the base is baking, prepare the icing. Place the butter, golden syrup, icing sugar, ginger powder, and salt into a small saucepan and gently heat it up at a medium heat. When the mixture has come together and is just beginning to boil, you can remove it from the heat. Remember to stir regularly. Let it cool slightly while the base continues to bake.

5

When the base comes out of the oven, gently pour the hot ginger icing over the base. I poured the ginger icing over a fine strainer so that any stray chunks of sugar and bubbles in the ginger icing can be removed. Let cool before cutting.

6

When the ginger crunch slice is at room temperature, cut it into even squares. Dip you knife into hot water and wipe off the water before each cut. Store in an airtight container in the fridge for up to a week.

Ingredients

Base
 1 cup cold unsalted butter, cubed (227gr)
 ½ cup white sugar (100gr)
 2 cups plain flour, sifted (300gr)
 1 ½ tsp ginger powder
Ginger Icing
 100 g unsalted butter
  cup golden syrup
 1 ½ cups icing sugar (187gr)
 2 tbsp ginger powder
 ¼ tsp salt

Directions

Base
1

Preheat oven at 180 C or 350F. Line a square (20cm/8inch) baking tin with baking paper.

2

Place flour, sugar and ginger powder into a mixing bowl and mix with a whisk to combine. Put the cubed butter on top and combine using a pastry cutter or food processor. Stop combining when the mixture has no visible flour and resembles coarse crumbs.

3

Press the shortbread mixture evenly onto the bottom of the baking tin and bake for 20 minutes. The bottom and top edges should just be starting to brown.

Ginger Icing
4

While the base is baking, prepare the icing. Place the butter, golden syrup, icing sugar, ginger powder, and salt into a small saucepan and gently heat it up at a medium heat. When the mixture has come together and is just beginning to boil, you can remove it from the heat. Remember to stir regularly. Let it cool slightly while the base continues to bake.

5

When the base comes out of the oven, gently pour the hot ginger icing over the base. I poured the ginger icing over a fine strainer so that any stray chunks of sugar and bubbles in the ginger icing can be removed. Let cool before cutting.

6

When the ginger crunch slice is at room temperature, cut it into even squares. Dip you knife into hot water and wipe off the water before each cut. Store in an airtight container in the fridge for up to a week.

Perfect Ginger Crunch Slice
Nutrition Facts

Servings 16


Amount Per Serving
Calories 293
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 10.3g52%
Cholesterol 44mg15%
Sodium 54mg3%
Potassium 34mg1%
Total Carbohydrate 36.9g13%
Dietary Fiber 0.6g3%
Sugars 20.6g
Protein 3.2g7%

Calcium 0%
Iron 5%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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