Tasty ginger crunch

Photo of ginger crunchEasy to make and warming on these chill Autumn days – Ginger crunch is a perfect tasty treat when you need a little pick-me-up.

And slickes of it are perfect with a piping hot cup of tea on foggy days – we’ve got a few of those coming up so I expect to make this dish often.

If you want a thicker base, just double the recipe.

It’s so good having cake tins full of home baking!


Ginger crunch

150g butter
150g sugar
250g flour
Ginger, 1 tsp, heaped
Baking powder, 1 tsp, heaped

Preheat oven to 180°C

  • Warm the butter and in a large bowl cream with the sugar, using a fork
  • Add the flour, ginger and baking powder and mix together well.  You can use your hands
  • Smooth into a lightly greased tray, press into corners

Bake for about 20 minutes, or until it looks nice and golden.

Ginger topping

65g butter
120g icing sugar
Golden syrup, 5 tsps
Ginger, 3 tsps, heaped

  • Put the butter into a small pan and melt over a low heat
  • Add all the other ingredients and stir together until it is very well mixed indeed
  • Pour over the ginger crunch base and spread out to the corners with a spatula. Add some crystallised ginger if you wish.  Leave to set.

You can find a little about the history of ginger itself, here.

For more delish baking ideas to fill those cake tins and tummies, have a look at baking lemon teabread.


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Number 8 Network - a community website for the rural areas northeast of Hamilton, NZ, is run by Gordonton journalist/editor Annette Taylor.

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