The iconic kiwi ginger crunch: an oaty, almond coconut base topped with a not-too-thick layer of warm, buttery ginger icing and chopped pistachios. Jump to Recipe
After years of saving various recipes for ginger crunch, I finally got around to making it this summer. One of those things that always got shunted aside in favour of something newer or more elaborate, it eventually got to the front of the list on Mum’s request after we tried a few great ones at different cafes. After trialling a few variations, I think I have hit upon my favourite: an oaty base with the addition of sliced almonds and shredded coconut for the perfect crunch factor, topped with a not-too-thick layer of warm, buttery ginger icing and chopped pistachios.
Although not the traditional shortbread base, the oats and coconut mixture is reminiscent of an ANZAC biscuit and adds texture to the slice. Golden syrup is also key – it is widely available in NZ and Australia, but I know it is difficult to find in the US (I found this out for myself in the holidays!) and Europe as well. I would recommend seeking it out at specialty shops, however – it is a unique flavour. If you really can’t find it, honey might be a possible substitute, or a mix of molasses or treacle with corn syrup.
A much debated aspect to ginger crunch is the icing-to-base ratio. I personally prefer a thinner icing, mainly because I find it a bit sickly in large quantities and because I can’t face the quantities of butter and icing sugar that a thicker layer would require (I prefer to be blissfully ignorant!). If you really like it thicker though, which is how it is often seen in cafes, you could easily double the icing recipe.
On doing a little recipe research online, I quickly realised that ginger crunch is a very kiwi slice. The only recipes I could find were those of New Zealand chefs and blogs, with the original coming from Edmond’s Cookery Book – the iconic kiwi cookbook found in almost every NZ kitchen, first published in 1908 and the best-selling NZ book of all time.
So, for all you international readers out there (and all my fellow kiwis!) – make this ginger crunch! It is very easy, only needs 15 minutes in the oven, and the spicy, sweet ginger flavour is addictively good: your friends and family will love you for it.
- 1 cup whole oats
- 1/2 cup sliced almonds
- 3/4 cup shredded coconut
- 150 g unsalted butter
- 3/4 cup brown sugar
- 1 teaspoon crystalised ginger , finely chopped
- 1 teaspoon ground ginger
- 3 tablespoons golden syrup
- 3/4 cup plain flour
- 1 1/2 tsp baking powder
- 100 g butter
- 4 teaspoons ground ginger
- 5 tablespoons golden syrup
- 2 1/4 cup icing sugar
- 1/4 cup chopped pistachios to decorate
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Preheat oven to 180°. Grease and line a 20 x 27 cm baking tin.
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On a tray lined with baking paper, spread out the oats, almonds, and coconut and toast for 5minutes or until coconut starts to turn golden (this will happen quickly so watch carefully).
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In a medium sized saucepan over a low heat, melt together the butter, brown sugar, both gingers, and the golden syrup.
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Remove from the heat. Stir in the toasted coconut, oats, and almonds. Sift in the flour and baking powder.
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Press mixture evenly into the tin with the back of a floured spoon or your floured fingers.
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Bake for 12-15 minutes until golden. The longer you bake it for, the crunchier it will be, but you don't want it so crunchy you can't eat it! I have found that 14-15 minutes works well.
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Remove from the oven to cool.
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To make the icing, put the butter, ground ginger, golden syrup, and icing sugar in a small pot and stir over a low heat until smooth.
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Pour over the cooked base and smooth with a spatula (I use an offset palette knife)
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Garnish with the chopped pistachios.
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Leave to set - this usually takes around 2 hours - it may take more or less time depending on the warmth and humidity of your kitchen! You could also put it in the fridge to get it to set faster, but this usually isn't necessary.
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Slice with a big sharp knife to serve.
- Be sure to watch the coconut carefully - it browns quickly in a hot oven!
- If you do not have any crystallised ginger on hand, you could just use 1.5tsp ground ginger
- See blog post text for information about golden syrup
Hey Claudia! I just came upon your blog by chance, reading one of your comments from another blog, Half-Baked Harvest. I was really thrilled to see a fellow NZer running a food blog and even more impressed to see that you are only 18! At 18 I had no idea what I wanted to do in life. Fastforward 10 years, I’m more passionate than ever about food, and hope one day to move out of law and into something that allows me to follow my passion! Anyway, that’s enough rambling. I have wanted to try ginger crunch for ages so this will definitely be on my hit list! I, too, have been to Melbourne and have to agree with you in saying it is one of the best places to eat in the world. We were only there for 4 nights but it is absolutely somewhere that will stick in my mind as to the glorious food we had there! Quite jealous you get to live between there and Auckland, actually! We live down in wee old Christchurch where there are lots of new places to eat popping up all the time though, so that keeps things exciting! Anyway just wanted to say hi (sorry a bit long-winded!) and keep doing what you’re doing! I’ll be sure to check out some more of your recipes! 🙂
-Whytney
Hi Whytney, thank you so much for your lovely comment! I really appreciate hearing from you (and no, not long-winded at all!!), and hope you get to do something more food-related soon – I am so glad I started my blog at the start of the year, it has been such a good way to explore my love for food and just have something different to do beside university work. Christchurch does have some pretty good places (my Grandma lives down there so keeps me informed about them!) – and I always love the look of the cakes of Cakes by Anna so very jealous you can get those at the markets!
Would love to know what you think if you end up making any of the recipes here,
Claudia xx
Hi Claudia,
I made this slice recently for a work do and have never received higher praise! Everyone raved about it! All I did was follow your lovely recipe, so I thought I should pass this on to you! Thank you! A great (dare I say better..) alternative to the standard kiwi ginger crunch I grew up with :p. Will definitely make again.
Stace
Hey Stacey! That is amazing to hear, thank you for letting me know! It also reminds me that I need to make it again – maybe I’ll make it for my work as well.
I was wanting to make a ginger crunch recipe for morning tea at work here in Christchurch and came across your recipe. I didn’t have almonds in the cupboard so I substituted for cashews. OMG, this is the BEST ginger crunch recipe I have ever had. I’m seriously obsessed. I now use cashews permanently but so happy I came across your recipe. It is now one of my go to treats for any occasion. I’ve even passed it along to family living in the states. Thank you so much. ☺️
Hi Nicki, thank you so much for this! So happy to hear you love it. I’ll have to try cashews next time I make it myself.