Whether you're baking for a crowd or just craving something nostalgic with a bit of spice, this oaty ginger crunch slice hits the spot every time. It is a slight twist on the NZ classic Ginger Crunch Slice and pairs the spicy sweetness of ginger with a buttery, oaty base. You need this recipe in your life!
For some reason ginger crunch is a slice that I often ‘forget’ about even though I love it so much. It was my husband that reminded me of it when he said he felt like eating some the other day (I think his sweet tooth is finally getting stronger!).
In case you’re not familiar with it, ginger crunch is what you’ll find in nearly any bakery in NZ, and most certainly in all Grandmother’s baking tins. It’s made from a crunchy biscuit base, spiced with ginger and topped with a rich ginger icing.
It’s rather heavenly.
This Oaty Ginger Crunch recipe I share with you today is everything described above, except with added oats, for texture and for an even earthier flavour. It’s exceptionally crunchy and doesn’t need time to set before devouring (like most ginger crunch recipes). This proves very handy when you’re impatient like me and want to take a big bite as soon as possible.
It is also the perfect slice to have handy in the baking tin when you have unexpected visitors!
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Oaty Ginger Crunch Ingredients (and Why They Matter)
Like most good NZ baking, this recipe doesn't require anything that you wouldn't likely have in your pantry already:
- Caster sugar - Fine sugar that dissolves easily, giving the base a delicate sweetness and light texture.
- Plain flour - the structural backbone of the slice—holds everything together and ensures a firm bite.
- Baking powder - Adds a little lift to the base, keeping it from becoming too dense.
- Ground ginger - brings warmth and spice to both the base and the topping
- Salt -balances the sweetness and enhances the spice, making the ginger pop.
- Rolled oats -add chewiness and a rustic texture to the base, giving it a wholesome, hearty feel.
- Butter (in the base) -creates a rich, tender crumb and binds the dry ingredients for that melt-in-your-mouth texture. In the topping it creates a glossy finish
- Golden syrup - adds a caramel-like depth and helps the icing stay soft but set.
- Icing sugar - sweetens the topping and creates that classic soft crunch once set.
Instructions
- Preheat oven to 180°C (355°F) and line a 20x30cm pan with baking paper.
- Mix dry base ingredients, then rub in the butter or pulse everything in a food processor until combined.
- Press into the pan and bake for 25–30 minutes until golden.
- Melt butter and golden syrup for the topping, then mix in sifted icing sugar and ginger until smooth.
- Pour over the baked base, spread evenly, then cut into squares once set.
Top Tips for making this:
- If you don’t have a food processor, rub the butter into the dry ingredients to form the base (try to make it resemble breadcrumbs as much as possible). If you have a food processor, feel free to use it for this step, though be warned you’ll have to wash the food processor afterwards (a pet hate of mine). 😆 I’ll leave it to you to decide.
- When applying the topping, most recipes require you to add the topping whilst the base is warm. With this recipe, you can spread it on whilst it is warm or cooled. I like to use a warmed spatula (just run it under hot water and dry off with a paper towel) to create a smooth icing with no cracks or marks.
Storage
Store ginger crunch in an airtight container at room temperature for up to 5 days. Keep it in a cool, dry spot to maintain that chewy base and crisp topping.
If you’d like to keep it longer, you can freeze it—just slice into squares, separate layers with baking paper, and freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
Cutting Tip:
Let the slice cool completely and use a sharp knife. Wiping the blade between cuts helps keep the edges neat.
FAQ
Yes, but the texture will be slightly softer. Rolled oats give a chewier, heartier bite
Absolutely! Just swap the plain flour with a gluten-free blend and make sure your oats are certified gluten-free.
It might not have had enough butter or wasn’t pressed firmly into the pan. Make sure to measure accurately and press the mixture down well.
It has a warm ginger flavour but isn’t overpowering. You can increase or reduce the ginger to suit your taste.
Related
Looking for other recipes like this? Try these:
Oaty Ginger Crunch
Ingredients
Base Ingredients
- 150 g (⅔ cup) castor sugar
- 190 g (1+½ cup) plain flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- ¼ teaspoon salt
- 60 g (½ cup) rolled oats
- 225 g (1 cup) butter, finely diced
Topping Ingredients
- 80 g ⅓ cup butter
- 75 g (3 tablespoons) golden syrup
- 280 g (2+¼ cups) icing sugar
- 3 teaspoons ground ginger
Instructions
- Line a 20cm x 30cm (8×12 inch) baking tray with baking paper and preheat oven to 180C (355F).
- In a large bowl sift in the sugar, flour, baking powder, ginger and salt. Add the rolled oats and whisk until well combined. Rub the finely diced butter into the mixture with your finger tips (alternatively, place all base ingredients in a food processor and whiz until the mixture is combined).
- Press the mixture into prepared pan and bake for 25 -30 minutes or until golden. Set aside.
- Melt the butter and golden syrup in a medium saucepan. Once melted, sift the icing sugar and ground ginger and mix until smooth. Pour/spread the topping onto the base and smooth out with an off-set spatula. Cut into squares and enjoy!
I made this for afternoon tea and it was a total hit! Everyone loved it - thanks for the great recipe.
Glad to hear, Jan! It's one of my personal favourites 🙂
Hello, My Lovely!
I hope you're well. This recipe sounds gorgeous and I'm going to try and make this now to put in a container and wrap nicely for my Mum's birthday on Friday. She's just discovered the magic of ginger so this will be perfect for a little treat (if I get it right! I hope it's as easy as you make it sound!)
I just wanted to know if I can use honey in the place of syrup please as it's all I have in the cupboard and I'm not going to the shops till later on 🙂
Thanks love,
Sophie
Hi Sophie!
I've never tried making it with honey but it will still work just fine. Honey usually sets icings fast and results in a firmer texture. You might need to smooth the icing out with a warm palette knife (or just a butter knife from your kitchen draw!). Substitute with a 1:1 ratio and follow the recipe instructions the same. I hope your mum loves it as much as I do!