Ingredients
Base
- 175 gplain flour
- 110 gbutter, softened
- 75 gcaster sugar
- 1 tspbaking powder
- 1 tspground ginger
Icing
- 75 gbutter
- 3 tbspgolden syrup
- 150 gicing sugar
- 2 tspground ginger
Directions
- Press it firmly into a lined 20 cm square tin, using the back of a spoon to compact it into an even layer.
- Press it hard.
- Bake at 190°C (375°F) for 20 to 25 minutes, until light golden. While it bakes, melt the butter with the golden syrup, then whisk in the sifted icing sugar and ground ginger over a low heat until smooth and pourable.
- Pour the hot icing over the hot base the moment it comes out of the oven. Hot onto hot is the one rule of ginger crunch.
- Spread it quickly to the edges with a palette knife. Mark it into squares or fingers while it is still warm.
- Set caramel shatters under a knife, and marking beforehand gives clean lines.
- Leave it in the tin until completely cold, then cut down through the marks.
Technique
- Golden syrup is not optional. Honey or corn syrup change both the flavour and the way the icing sets.
- Ground ginger goes into both layers, and generously. The base should taste of it too.
- The icing should stay slightly chewy rather than setting hard, which is the mark of a good one.
Substitutions
- Light treacle or a dark corn syrup at a pinch, accepting a different flavour.
- Wholemeal flour for part of the base, which gives a nuttier slice.
Variations
- With chopped crystallised ginger through the icing.
- A chocolate version, with cocoa in both base and icing.
- Louise slice, the related New Zealand tray bake with jam and coconut meringue.
History
Popularised by the Edmonds Cookery Book, the baking bible found in most New Zealand kitchens since 1908.
Frequently asked questions
What is Ginger Crunch?
Ginger Crunch is a dessert from New Zealand: shortbread slice under a thick chewy ginger caramel icing. Popularised by the Edmonds Cookery Book, the baking bible found in most New Zealand kitchens since 1908.
How long does Ginger Crunch take to make?
Ginger Crunch takes 20 min of preparation and 25 min of cooking. The recipe makes 16 pieces. It is rated easy to make.
What can I substitute in Ginger Crunch?
Yes, within limits. Light treacle or a dark corn syrup at a pinch, accepting a different flavour. Wholemeal flour for part of the base, which gives a nuttier slice.
What is the most important thing to get right in Ginger Crunch?
Golden syrup is not optional. Honey or corn syrup change both the flavour and the way the icing sets.
