Perfect Ginger Crunch

Claudia Brick — Thu, 19 Mar 2015 05:36:15 +0000

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.

Perfect Ginger Crunch

Adapted from Bluebell's Cakery and Vudu Cafe - which seem to have origins in the Edmond's Cookbook recipe and that of Joe Seagar

Course Baking

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Author Claudia Brick

Ingredients

Base

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

Icing

100 g butter
4 teaspoons ground ginger
5 tablespoons golden syrup
2 1/4 cup icing sugar
1/4 cup chopped pistachios to decorate

Instructions

Preheat oven to 180°. Grease and line a 20 x 27 cm baking tin.
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).
In a medium sized saucepan over a low heat, melt together the butter, brown sugar, both gingers, and the golden syrup.
Remove from the heat. Stir in the toasted coconut, oats, and almonds. Sift in the flour and baking powder.
Press mixture evenly into the tin with the back of a floured spoon or your floured fingers.
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.
Remove from the oven to cool.
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.
Pour over the cooked base and smooth with a spatula (I use an offset palette knife)
Garnish with the chopped pistachios.
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.
Slice with a big sharp knife to serve.

Notes

- 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

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