Homemade Ginger Crunch – A Classic Kiwi Slice

Ginger Crunch is one of those classic Kiwi slices that has been around for generations, and it’s easy to see why it’s still such a favourite.

With a buttery, lightly spiced base and a generous layer of sweet ginger icing, it’s a lovely combination of textures and flavours. The base has a firm, crumbly crunch, while the golden syrup icing adds that unmistakable warm ginger flavour.

It’s the sort of baking that goes beautifully with a cup of tea, makes a lovely addition to a shared morning tea and is always handy to have in the baking tin.

If you enjoy old-fashioned baking using simple pantry ingredients, this Homemade Ginger Crunch is well worth adding to your recipe collection.

Watch the Video

If you’d like to follow along in the kitchen, you can watch me making this Homemade Ginger Crunch over on my YouTube channel.

I’ll take you through preparing the buttery ginger base, baking it until golden and finishing it with a warm ginger icing.

Watch the Ginger Crunch video here: Ginger Crunch – A Simple Slice Packed with Flavour

Other Recipes You May Like

If you enjoy traditional Kiwi baking and homemade slices, you might also like:

• No-Bake Lemon Slice
• No-Bake Apricot Slice
• Chocolate Rice Crispy Slice
• Chocolate Dipped Shortbread
• Triple Chocolate Christmas Biscuits

Why You’ll Love This Homemade Ginger Crunch

A classic Kiwi favourite. Ginger Crunch is a familiar slice that’s just as lovely for everyday baking as it is for sharing with friends.

Simple pantry ingredients. Flour, sugar, butter, ground ginger, golden syrup and icing sugar are all you need, along with a little baking powder.

Plenty of ginger flavour. Ground ginger is used in both the base and icing, giving the finished slice its distinctive flavour.

Easy to make ahead. Once the icing has set, you can cut the slice into squares or bars and store it for later.

Perfect with a cuppa. The rich, sweet icing and buttery base make this a lovely little treat alongside tea or coffee.

Ingredients for Homemade Ginger Crunch

This recipe has two parts: a buttery ginger base and a smooth ginger icing made with golden syrup.

For the Ginger Crunch Base

• ¾ cup sugar
• 250g butter, softened
• 3 cups plain flour
• 1 tsp baking powder
• 2 tsp ground ginger

The butter and sugar are creamed together before the dry ingredients are added. The ground ginger gives the base a gentle warmth, while the flour and butter create that lovely crumbly texture.

For the Ginger Icing

• 100g butter
• 3 Tbsp golden syrup
• 3 tsp ground ginger
• 1–2 cups icing sugar

The icing is made by melting the butter and golden syrup together, then adding the ginger and icing sugar.

If you enjoy making your own pantry staples, you can also use my Homemade Golden Syrup recipe

Method

1. Preheat the oven to 170°C fan bake. Line a baking tray with baking paper.
2. Cream the softened butter and sugar together until light and fluffy.
3. Add the plain flour, baking powder and ground ginger. Mix until combined.
4. Spread the mixture evenly over the prepared 32cm-23cm tray and press down firmly.
5. Bake for 25–30 minutes, or until golden.
6. While the base is baking, prepare the icing. Melt the butter and golden syrup together in a saucepan over low heat.
7. Stir in the ground ginger.
8. Gradually add the icing sugar, mixing until the icing is smooth and well combined.
9. Spread the ginger icing over the base immediately after removing it from the oven.
10. Allow the slice to cool completely and the icing to set before cutting into squares or bars.

What to Serve with Ginger Crunch

Ginger Crunch is lovely served on its own with a hot cup of tea or coffee.

It’s also a great addition to a homemade baking platter alongside biscuits, slices and other old-fashioned favourites.

Because the icing is quite rich, you can cut the slice into smaller squares if you’re serving it as part of a shared morning tea.

Stacey’s Kitchen Tips

• Use softened butter for the base. This makes it easier to cream the butter and sugar together until light and fluffy.
• Press the base firmly. Take a little time to press the mixture evenly into the tray so it bakes consistently.
• Keep an eye on the oven. The base should be golden after approximately 25–30 minutes, but ovens can vary.
• Add the icing sugar gradually. Start with the smaller amount and add more until you reach a smooth, spreadable consistency.
• Ice the base while it’s hot. The recipe calls for spreading the icing over the base immediately after it comes out of the oven.
• Allow the icing to set. Let the slice cool before cutting to help keep the pieces neat.

Variations & Substitutions

Adjust the Icing Consistency: The recipe allows for 1–2 cups of icing sugar. Start with 1 cup and gradually add more until you reach your preferred consistency.

Different Serving Sizes: You can cut the slice into traditional bars or smaller squares depending on how you’re planning to serve it.

Homemade Golden Syrup: If you make your own golden syrup, it can be used in the icing in place of store-bought syrup.

Storage, Freezer & Make-Ahead Notes

Room Temperature: Once the Ginger Crunch has cooled completely and the icing has set, store it in an airtight container in a cool place for approximately 3–4 days. In warmer weather, refrigeration may be preferable to keep the icing firm.

Refrigerator Storage: Store in an airtight container in the fridge for up to a week for best quality. Allow the slice to come closer to room temperature before serving if you prefer a slightly softer icing.

Freezer Storage: Ginger Crunch can be frozen in an airtight, freezer-safe container for up to 2–3 months for best quality. Separate layers with baking paper and thaw before serving.

Make Ahead: This is a handy slice to prepare the day before you need it. Once the icing has set, cut it into portions and store in an airtight container.

Final Thoughts

Ginger Crunch is a lovely example of how a few everyday baking ingredients can come together to make something really delicious.

The buttery ginger base and sweet golden syrup icing are a combination that’s been enjoyed in Kiwi kitchens for years, and it’s easy to understand why.

Whether you’re making a batch for the family, filling the baking tin or putting together something to share, this is a recipe that’s always worth having on hand.

I hope you enjoy making this old-fashioned favourite.

Stacey