Oaty ginger crunch

Oaty ginger crunch


Nothing beats a beautiful slice of ginger crunch along side a nice cup of tea. Dedicated fans will have a favourite style, from the purist form of a plain shortcrust base with an equal depth of icing to those with‘creative extra’s’ like mine (surely you can make most things better with pistachio nuts?).It’s spicy, buttery and sweet which fulfills all the necessary criteria for the kind of treat that requires its’ eater to always return to the tin for that sneaky second piece.

In this recipe the base of the slice is cooked to golden perfection before being drowned in that super delicious almost fudge like icing that only a ginger crunch lover knows.The recipe (and the tin size) can easily be halved, but it’s darn good so rest assured if you are a ginger lover, it won’t last.


Base 250g sugar 2 tbsp finely chopped crystallized ginger 100g golden syrup 300g butter 140g slivered almonds, roasted 220g rolled oats 150g desiccated coconut 280g self raising flour Icing 220g golden syrup 200g butter 3 tbsp ground ginger 500g icing sugar ½ cup chopped pistachios ¼ cup finely chopped crystalised ginger.


Base 1. Preheat oven to 160°C on fan bake. 2. Grease and line a 20 x 30cm slice tin. 3. Melt butter, sugar, golden syrup and ginger in a medium saucepan over a gentle heat. 4. Remove from heat and add almonds, oats, coconut and flour, mix well. 5. Press firmly into tin. 6. Bake for 15-20 min, or until golden. 7. Allow base to cool in the tin. Icing 1. In a small saucepan mix together the golden syrup, butter, ground ginger and icing sugar over a low heat till smooth. 2. Pour icing over the base and spread out with a spatula. 3. Sprinkle over the chopped pistachios and crystallized ginger. 4. Allow to set then cut.

16 thoughts on “Oaty ginger crunch”

  • Well I’ve got the cup of tea but sadly no ginger slice – so I’ll just have to gaze longingly at this beauty!

  • Just made this for the folks in the Dunedin Call Centre for afternoon tea, AMAZING!

    If you’re a fan of ginger crunch you have to give this one a go.

  • Yes it is definitely one of my favourite sweet treats. Pistachios are so delicious so I’m always looking for interesting ways to use them. They are a match made in heaven with Ginger.

  • Hi Susan,
    I’m pleased to hear that you enjoyed this recipe and thank you for sharing it around. I find it hard to go past this when I need to fill the tins!

  • Hi Greg,
    As a dedicated fan of ginger, I can honestly say it is one of my favourite treats to have my tins filled with! Enjoy the recipe and please let us know how you like it:)

  • Hello Kate,
    This looks so Yum, I am tempted to make it. But could please explain this golden syrup ingredient to me. Can I find it in U.S.?

  • Hi Sara,
    This is so yum! I definitely encourage you to make it, it’s absolutely in my top 3 favourite baking recipes. Golden syrup is an evaporated sugar cane syrup, golden and toasty in flavour. It’s a staple in the baking pantry in New Zealand! It is available in the U.S. but not as readily available. I do think it’s important for the flavour of this slice but if you can’t find it then I would try replacing with 2/3 hone and 1/3 molasses. Alternatively there are some YouTube videos that show you how to make your own! Let us know how you go:) Kate

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