A classic Ginger Crunch Slice based on the original Edmonds Cookbook recipe... with a melt-in-your-mouth shortbread base and delicious ginger caramel frosting - you'll never be able to stop at just one piece!
Just 10 minutes prep time and ready to eat in 30 minutes - this simple slice is an all-time favourite treat for afternoon tea.
If you're already familiar with famous Edmonds ginger crunch slice, then you'll know that this is the most crunchy, drool-worthy slice!
And if you haven't tried it yet, be prepared to fall in love!
This slice is EVERYTHING you could ever want in an afternoon tea treat.
This ginger crunch recipe is a classic Kiwi recipe, along with other Edmonds Cookbook classics such as Hokey Pokey biscuits, and chocolate cornflake Afghan biscuits.
Why You're Going To Love This Recipe
My Mum used to make this when we were growing up, and if you've been reading this blog for a while you'll know that my Mum's a New Zealander. So, of course, many of the recipes she bakes are from the classic Edmonds Cookbook... and this slice is no exception!
- Basic pantry ingredients - there's absolutely nothing fancy required for this ginger crunch slice, common baking ingredients are all that's required.
- It's super crunchy - the base is made from quite a dry mix of flour, butter and sugar, and this gives it the ultimate crunch!
- An all time classic - slice recipes that have been around forever are popular for a good reason! This classic slice is still sold in every authentic cafe and bakery in New Zealand.
- Just 30 minutes from scratch - make the frosting while the base is baking, then just pour it over once the base comes out of the oven.
- Conventional and Thermomix- this ginger crunch slice can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
What You Need
Think of a crunchy shortbread base... topped with a sweet and creamy golden syrup and ginger icing. Drool-worthy. This is a MUST MAKE!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Base:
- Butter - have this at room temperature to cream easily. I recommend using salted or unsalted butter (not margarine or butter substitutes).
- Caster sugar - also know as superfine sugar, caster sugar dissolves easily when creamed with butter.
- Plain flour - also know as all purpose flour.
- Baking powder - this is used as a raising agent in baking. Baking powder is typically a combination of an acid (like cream of tartar), baking soda, and a starch to absorb moisture. Many brands of baking powder are made with potato starch or corn starch these days which means many brands are also gluten free.
- Ground ginger - is simply dried ginger pulverized to a fine powder and is often used in baking to lend a warm spiced flavour to favourites like pumpkin pie and, of course, gingerbread.
For The Icing:
- Butter - either salted or unsalted butter is fine to use.
- Icing sugar - I like to use pure icing sugar rather than soft icing mixture as it sets harder - (better for school lunch boxes!). You can also use soft icing mixture if that's what you have on hand, however it won't set quite as firm.
- Golden syrup - this is a cane sugar syrup popular in Australian, New Zealand and British baking recipes. If you can't buy golden syrup, you can replace it with corn syrup, honey or maple syrup (corn syrup will give you the most similar light and buttery flavour), or you can make your own.
- Ground ginger - for that warm spiced flavour that is key to this ginger slice recipe.
Equipment Required
This is a one-bowl mix for the base, and the frosting can be made in a saucepan on the stove top (or microwave) - too easy!
Or even simpler, if you have a Thermomix, you can make both the base and icing in the TM bowl.
- Beaters, stand mixer or Thermomix (optional) - to cream the butter and sugar.
- Stove top or microwave or Thermomix (optional) - to melt the icing ingredients.
- Baking tray - grease and line a square or rectangular baking tray with baking paper.
- Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Step By Step Instructions
Just five minutes and one bowl required to mix the ginger flavoured shortbread base of this yummy slice.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Cream Butter & Sugar
Cream the butter and caster sugar together until pale and fluffy.
Step 2 - Add The Dry Ingredients
Add the sifted plain flour, baking powder and ground ginger and mix to combine.
Note: The mixture will be very dry and crumbly. This is perfectly fine!
Knead the mixture on a floured board until it comes together.
Note: The mixture will still be crumbly. This is important for the base to be extra crunchy.
Then press base firmly into your prepared baking tray. You can use the back of a spoon to smooth the surface.
Bake the base for 20-25 minutes.
All ovens vary, however I usually find the base is golden and cooked by about 20 minutes, so keep a close eye on it.
Step 3 - Make The Icing
Place the butter, golden syrup and ground ginger in a saucepan or a microwave-safe bowl.
Heat on a medium heat to melt ingredients together.
If using a microwave, heat on 50% power, stirring every minute until melted.
Add the sifted icing sugar to the melted butter mixture.
Mix the icing sugar through the butter mixture well for a smooth icing.
Step 4 - Pour The Icing Over
Whilst the base is still warm from the oven, pour the icing mixture over.
The icing will spread evenly across the base.
Allow the icing to set before cutting into slices.
FAQ's
This ginger crunch slice recipe was first published in the 1950's in the Edmonds Cookbook - a staple cookbook in every New Zealand household!
Yes, the base mixture is a fairly dry mix - this is what makes it crunchy. It will come together when you knead it. Press mixture firmly into the base of your baking tray and bake to a crisp and buttery shortbread base.
The combination of golden syrup, butter and icing sugar with the ginger makes the most deliciously spiced, caramel flavoured frosting, and the ginger is certainly not overpowering.
Pure icing sugar has nothing added to it, whereas soft icing sugar mixture is blended with cornflour to stop it forming lumps. Pure icing sugar needs to be sifted to break up the lumps, and is used in cake decorating, or when you want a firm 'set' icing, rather than a softer icing such as a frosting. The two can often be interchangeable though, except when cake decorating.
The first edition of the Edmonds Cookbook was published in New Zealand in 1908, well over a hundred years ago, and was given free to housewives as thanks for supporting Edmonds baking products. The original edition featured 50 pages of 'economical everyday recipes and cooking hints', and it was regularly updated throughout the years. Most households in New Zealand still have a version of the Edmonds Cookbook - it's a tradition!
Expert Tips
This is such a simple slice to whip up, with a crunchy shortbread base and the most deliciously spiced ginger frosting on top. Try it and you'll see!
- Press the base firmly into your baking tray and use the back of a spoon to smooth the top before baking.
- Pour the icing over whilst the base is still hot from the oven.
- Let the ginger crunch cool so that the icing firms before cutting into slices.
- Store at room temperature for up to 3 days, or up to 7 days in the fridge.
- Freeze for up to 3 months after wrapping well in an airtight container.
Related Recipes
Some of the most popular slice recipes have been around for years! Tried and true, they remain popular because they're so quick and easy, use basic pantry and fridge ingredients - and taste so good..... a winning recipe really!
Need some more old fashioned classic slices? Check out some of my favourite traditional slices here.
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Ginger Crunch Slice
Ingredients
- 125 g butter softened to room temperature
- 110 g (½ cup) caster sugar
- 190 g (1 ½ cups) plain flour
- 1 tsp baking powder
- 1 tsp ground ginger
For the icing
- 150 g butter
- 190 g (1 ½ cups) icing sugar see notes
- 4 tbs golden syrup
- 6 tsp ground ginger
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan forced). Grease and line a 20cm x 30cm baking tray with baking paper and set aside.
- Cream butter and sugar together until pale and fluffy.
- Add the sifted plain flour, baking powder and ginger and mix to combine (it will be quite dry and crumbly).
- Knead the dough on a floured board until it comes together.
- Press the dough firmly into the prepared tin and smooth the top with a spoon.
- Bake for 20-25 minutes or until lightly golden.
- To make the icing, place the butter, golden syrup and ginger into a saucepan over medium heat and stir until the butter has melted. Mix through the sifted icing sugar until smooth.Alternatively, place the butter, ginger and golden syrup into a microwave-safe bowl. Heat on 50% power for 3 minutes or until melted. Sift over the icing sugar and mix together.
- Pour the icing over the warm slice.
- When the icing has just set, cut into slices.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan forced). Grease and line a 20cm x 30cm baking tray with baking paper and set aside.
- Cream the butter and sugar on Speed 4 until pale and creamy (scraping down the sides occasionally).
- Add the sifted plain flour, baking powder and ground ginger and mix for 6 seconds on Speed 6. Knead for 1 ½ minutes on Interval Speed.
- Press the dough firmly into the prepared tin and smooth the top with a spoon.
- Bake for 20-25 minutes or until lightly golden.
- Place the butter, icing sugar, golden syrup and ground ginger into the Thermomix bowl and melt for 3 minutes on Speed 3, 80 degrees, or until melted.
- Pour the icing over the warm slice.
- When the icing has just set, cut into slices.
Notes
- Icing sugar - I prefer to use pure icing sugar (not icing sugar mixture) as it helps the icing to set firmer - perfect for school lunchboxes! However you can use soft icing mixture if you like, or that's what you have on hand.
- Press the base firmly into your baking tray and use the back of a spoon to smooth the top before baking.
- Pour the icing over whilst the base is still hot from the oven.
- Let the ginger crunch cool so that the icing firms before cutting into slices.
- Store at room temperature for up to 3 days, or up to 7 days in the fridge.
- Freeze for up to 3 months after wrapping well in an airtight container.
Cait
Hi. What size tray are you using please?
Lucy
Hi Cait, an 18cm X 28cm tray 🙂
Mardi
Absolutely delicious
What an easy yummy slice to whip up.
Thank you
Lucy
I'm so glad you liked it!
Maxine
Made it gluten free and dairy free top not as creamy as what it may have been with butter but still set and taste great