{"id":43530,"date":"2023-08-21T06:00:00","date_gmt":"2023-08-21T11:00:00","guid":{"rendered":"https:\/\/www.carolinescooking.com\/?p=43530"},"modified":"2023-09-02T12:46:32","modified_gmt":"2023-09-02T17:46:32","slug":"ginger-crunch","status":"publish","type":"post","link":"https:\/\/www.carolinescooking.com\/ginger-crunch\/","title":{"rendered":"Ginger crunch"},"content":{"rendered":"\n

Ginger crunch is a classic New Zealand slice that's best described as a cookie bar topped with ginger icing, but this dramatically under-sells this tasty treat. The base is buttery shortbread and the topping rich, smooth and sweet, all with a wonderful ginger kick. Deliciously good, and easy to make too.<\/em><\/p>\n\n\n

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This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy<\/a> page.<\/em><\/p>\n\n\n\n

When we were living in Australia, one of the things I loved about many of the cafes was having some tasty sweet slices to choose from as a treat with your coffee. Slices are what may be described as a tray bake or cookie bar elsewhere, and come in a whole range of flavors.<\/p>\n\n\n\n

Some have British roots or overlap, like millionaire's shortbread<\/a> (known as caramel slice in Australia) while others are classically Australian like passionfruit slice or no bake lemon slice<\/a>. Then there's this tasty one that's from New Zealand.<\/p>\n\n\n

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Origins of ginger crunch<\/h2>\n\n\n\n

While a few dishes cause debate on whether they are from Australia or New Zealand, like pavlova<\/a>, a few others are more clear in their origins, and this is one of them. Apparently the first confirmed recipe for ginger crunch (also called ginger slice or ginger crunch slice) was in Edmond's Cookery Book, which is a bit like the Joy of Cooking or similar classic cook book in New Zealand, in 1955. <\/p>\n\n\n\n

However whether it existed before then, or at least evolved from something else, is a little unclear. Since the original version has a shortbread base, some suggest Scottish roots. And indeed there's a strong Scottish connection in many parts of New Zealand, so it would fit. <\/p>\n\n\n

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Either way, it's a delicious treat that is a firm favorite in New Zealand, and also one you'll find here and there in Australia too. Some versions have a more oaty base or make it thicker, these days, which drifts away from the original. Here I've kept closer to the traditional style and it's certainly a version we find delicious.<\/p>\n\n\n\n

Common ingredients (apart from maybe one)<\/h2>\n\n\n\n

In general, this slice uses a short list of common ingredients: flour, sugar, butter, ground ginger and baking powder. Both the shortbread base and the icing have ginger in them, to give lots of tasty gingery flavor. <\/p>\n\n\n

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The icing has one other key ingredient, though (other than powdered sugar): golden syrup. If you have any Australian\/New Zealand\/British connection, this will be a pretty familiar ingredient, as it goes in the likes of Anzac biscuits<\/a> and flapjacks. However it less known elsewhere.<\/p>\n\n\n\n

Golden syrup is a sugar cane syrup, technically a light treacle. It has a rich, distinct flavor that you really can't quite replace with other ingredients so is worth getting for this if you don't have any (and then you can make them again and other things too!). It stores well, so you have plenty time to find more uses for it.<\/p>\n\n\n\n

If you can't get hold of golden syrup then a mix of honey and maple syrup is probably about the closest substitute.<\/p>\n\n\n

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Steps to make ginger crunch slice<\/h2>\n\n\n\n

This comes together in a few easy steps:<\/p>\n\n\n\n