This is a perennial favorite Down Under; go to any New Zealand cafe and you’re sure to find it there!
The key ingredient, other than the obvious ginger, is golden syrup (an inverted sugar syrup made from sugar cane) which has been a New Zealand staple since the late 19th century, but I gather it’s not readily available everywhere. If that’s the case, perhaps look in the international section at your supermarket, check online for specialty food stores (such as British food importers), or at a pinch choose honey or light treacle instead (apparently molasses and dark treacle are too strong).
The classic ginger crunch (or ginger slice) has a shortbread type base and a straight ginger icing. This beauty is a lot more substantial, with almonds, coconut and rolled oats in the base which makes it lovely and chewy (and quasi-healthy!) and over the icing, roasted pistachios and chopped crystallized ginger. In a word.. ‘scrumptious’. Thanks to Kate of Fisher & Paykel for this recipe which I’ve just slightly adapted.
OATY GINGER CRUNCH
- 125 g sugar
- 1 Tbsp finely chopped crystallized ginger
- 50 g golden syrup
- 150 g butter
- 70 g slivered almonds roasted
- 110 g rolled oats
- 75 g desiccated coconut
- 140 g self-raising flour
- 110 g golden syrup
- 100 g butter
- 1.5 Tbsp ground ginger
- 225 g icing sugar
- 1/4 cup chopped pistachios roasted
- 2 Tbsp finely chopped crystallized ginger
- Preheat oven to 160°C (320°F).
- Grease and line a 20 x 30cm slice tin.
- Melt butter, sugar, golden syrup and ginger in a medium saucepan over a gentle heat. Remove from heat and add almonds, oats, coconut and flour, mix well.Press firmly into tin.
- Bake for 15-20 min, or until golden. Allow base to cool in the tin.
- In a small saucepan mix together the golden syrup, butter, ground ginger and icing sugar over a low heat till smooth.
- Pour icing over the base and spread out with a spatula.
- Sprinkle over the chopped pistachios and crystallized ginger.
- Allow to set then cut.
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