When it comes to classic New Zealand baking, Ginger Crunch Slice is right up there with the best. With its buttery shortbread base and a thick, sweet ginger caramel icing, it's the kind of slice that never lasts long in the tin. Just like my Chocolate Caramel Slice and Chocolate Coconut Slice, this recipe is one of those timeless treats that's perfect for school lunchboxes, morning teas, or simply spoiling yourself with a cup of tea.
My husband says this is the best baking he's ever had.
Making it again for his birthday this week. Lucky its such an easy recipe to make too. Has the perfect amount of ginger in it IMO.
- Karen
Originally made famous by the Edmonds Cookery Book, ginger crunch (or "ginger slice") is a true New Zealand favourite. The combination of a crumbly shortbread base with a sweet, slightly spicy ginger icing is pure nostalgia. While the traditional recipe uses a plain shortbread base, this version is a little richer, with an extra gingery kick in the icing that balances the sweetness beautifully.
I love making this slice for playdates, family gatherings or to pop into lunchboxes - it always brings back that old-fashioned baking feel, much like Hokey Pokey Biscuits or Chocolate Cornflake Afghan Biscuits. And the best part? It's quick, easy, and made from pantry staples you probably already have on hand.
Why You're Going To Love This Recipe
- Classic with a twist - inspired by the original Edmonds recipe but with extra ginger zing.
- Quick and simple - only 30 minutes from start to finish.
- Budget-friendly - made with basic pantry staples like flour, butter, sugar, and golden syrup.
- Perfect texture - crumbly shortbread base with a smooth, chewy caramel icing.
- Freezer-friendly - make a batch, freeze it, and always have a sweet treat on hand.
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Slice Ingredients
Here's what you'll need to make ginger crunch slice. All the basics like butter, sugar, and flour are standard pantry items, but a few ingredients are worth noting:
- Golden syrup - gives the icing its rich caramel flavour (don't substitute with honey, it won't set the same).
- Ground ginger - adds warmth and spice. For a stronger ginger hit, you can increase the amount in the icing.
- Pure icing sugar - sets firmer than icing sugar mixture, making the topping perfect for slicing.
Variations
- Extra Gingery - double the ground ginger in the icing for a real ginger lovers' version.
- Oaty Base - swap out half the flour for rolled oats to make an oaty ginger crunch (a popular NZ twist).
- Gluten-Free - use a gluten-free flour blend and check your baking powder is GF.
- Nutty Crunch - sprinkle chopped pecans or walnuts over the warm icing for texture.
Need To Substitute An Ingredient?
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How To Make Ginger Crunch Slice
Making ginger crunch couldn't be easier! Here's how:
- Step 1: Make the base - Cream butter and sugar until pale and fluffy. Add the all purpose flour, baking powder, and ginger. Mix until crumbly, then press into the tin.
- Step 2: Bake - Bake for 20-25 minutes or until lightly golden.
- Step 3: Make the icing - Melt butter, golden syrup, and ginger in a saucepan. Stir through sifted icing sugar until smooth.
- Step 4: Finish the slice - Pour icing over the warm base, spread evenly, then allow to set before cutting.
Top Tip
Pour the icing over the base while it's still warm - it helps the topping sink in just slightly and stick perfectly.
Recipe Tips
- Use pure icing sugar for a firmer set, especially if you're packing this in lunchboxes.
- Press the base down firmly with the back of a spoon before baking for an even finish.
- Cut into slices while the icing is set but not rock-hard - it makes for cleaner edges.
- Store in an airtight container at room temp for up to 3 days, or in the fridge for up to a week.
- Freeze for up to 3 months - layer slices between baking paper in an airtight container.
- Add a little extra ginger in the icing if you like a stronger flavour.
- For perfectly neat squares, use a hot, dry knife to slice once the icing has set.
Ginger Crunch Slice FAQs
It's a simple slice with a buttery shortbread base topped with a sweet ginger caramel icing made from butter, golden syrup, ginger, and icing sugar.
Yes! Ginger crunch is a much-loved Kiwi classic, made famous by the Edmonds Cookery Book.
Absolutely - just swap in a gluten-free flour blend and check your baking powder.
Yes - swapping half the flour for oats gives you an oaty ginger crunch, which is a popular variation in NZ.
More Slice Recipes
Need some more old-fashioned classic slices? Try these yummy options!
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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 teaspoon baking powder
- 1 teaspoon ground ginger
For the icing
- 150 g butter
- 190 g (1 ½ cups) icing sugar see notes
- 4 tbs golden syrup
- 6 teaspoon 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
- Use pure icing sugar for a firmer set, especially if you're packing this in lunchboxes.
- Press the base down firmly with the back of a spoon before baking for an even finish.
- Cut into slices while the icing is set but not rock-hard - it makes for cleaner edges.
- Store in an airtight container at room temp for up to 3 days, or in the fridge for up to a week.
- Freeze for up to 3 months - layer slices between baking paper in an airtight container.
- Add a little extra ginger in the icing if you like a stronger flavour.
- For perfectly neat squares, use a hot, dry knife to slice once the icing has set.
Kate Nicácio says
Great recipe,question can i use honey instead of golden syrup
Lucy says
I haven't tried that, but I can't see why not!
Angela says
lovely recipe I use cocount & molasses sugar and spelt flour, which lessons my reaction to white sugar and gluten with spelt flour. I was looking for this as I lost my last recipe like this one.
perfect!!! Thank you
Lucy says
Fantastic!
Cait says
Hi. What size tray are you using please?
Lucy says
Hi Cait, an 18cm X 28cm tray 🙂
Mardi says
Absolutely delicious
What an easy yummy slice to whip up.
Thank you
Lucy says
I'm so glad you liked it!
Maxine says
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