Ginger Crunch
Indulge in the delightful combination of buttery crunchiness and warming spice with this classic Ginger Crunch recipe, a beloved New Zealand treat that's perfect for any occasion. Featuring a rich, crumbly base infused with aromatic ground ginger and golden syrup, this dessert is topped with a luxuriously smooth ginger icing that melts in your mouth. Ready in just 35 minutes, this easy-to-make treat is ideal for afternoon tea, a sweet snack, or dessert. With its perfect balance of sweetness and spice, this ginger slice is sure to impress your friends and family. Serve it alongside a hot cup of tea or coffee, and enjoy homemade bliss with every bite!
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Recipe Information
Ingredients
- 225 grams All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Ground ginger
- 100 grams Brown sugar
- 150 grams Unsalted butter
- 2 tablespoons Golden syrup
- 200 grams Icing sugar
- 2 teaspoons Ground ginger (for icing)
- 75 grams Unsalted butter (for icing)
- 2 tablespoons Golden syrup (for icing)
Instructions
Preheat your oven to 180°C (350°F) and line a 20x30cm baking pan with parchment paper.
In a large bowl, sift together the flour, baking powder, and ground ginger for the base.
Stir in the brown sugar, ensuring there are no lumps.
In a small saucepan over low heat, melt the unsalted butter and golden syrup together until smooth.
Pour the melted butter mixture into the dry ingredients and mix to form a crumbly dough.
Press the dough evenly into the prepared baking pan and smooth it out with the back of a spoon or your hands.
Bake in the preheated oven for 15 minutes or until golden brown. Remove from the oven and set aside to cool slightly while you prepare the icing.
For the icing, sift the icing sugar and ground ginger into a medium bowl.
In a small saucepan, melt the unsalted butter and golden syrup for the icing over low heat.
Pour the melted butter mixture into the icing sugar and ginger, whisking until smooth and lump-free.
Immediately pour the icing over the warm base, spreading it evenly with a spatula or the back of a spoon.
Allow the ginger crunch to cool completely in the pan until the icing is set.
Once completely cooled, cut into bars or squares. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.2 g | 246% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 554 mg | 24% | |
| Total Carbohydrate | 534.2 g | 194% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 351.5 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 177 mg | 14% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
