You can't beat this delicious oaty Ginger Crunch. The perfect balance of rolled oats, ginger and sweet icing. One of my most popular recipes.
It seems like Ginger Crunch is everyone's favourite slice! This is a popular recipe for a shared morning tea. If you enjoy this recipe, you'll also enjoy my No-bake Gingernut Slice.
Ingredient notes:
- Rolled oats: Combined with the other base ingredients, these give the slice base its 'Crunch'.
- Golden Syrup: This helps to give the slice a caramelised flavour.
- Crystallised ginger: I know this seems a little retro, but trust me when I say the ginger balances out the flavour of the other ingredients so well!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 160°C fan bake and line a tray with baking paper. In a large bowl sift together flour, ginger and brown sugar. Add rolled oats, coconut and butter then mix together.
Pour into tray and smooth out, then press with the back of a spoon.
Bake for 15-20 minutes until light golden. Mix together icing sugar and ginger, melt butter and golden syrup then add to icing sugar, stir well.
Pour icing onto warm base and spread out, top with crystallised ginger. Let it cool for about 20 minutes on the bench then transfer it to the fridge to cool completely.
Once it has cooled completely use a large sharp knife to chop it into pieces.
Recipe FAQs:
My slice tin is 29 x 19cm
Pistachio nuts or walnuts would be delicious sprinkled on top.
You could increase the rolled oats, however, it wouldn't have the same texture.
Storage:
Store any leftover Ginger Crunch in an airtight container in the fridge for up to three days.
This slice can be stored in an airtight container and frozen for up to three months.
Related Recipes:
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Ginger Crunch
A crunchy, oaty base topped with delicious ginger icing and crystallised ginger.
Ingredients
- 1 cup self raising flour
- 1 Tbsp ground ginger
- ½ cup brown sugar
- 1 cup rolled oats
- 1 cup shredded coconut
- 160g (6oz) butter, melted
Icing
- 1½ cups icing sugar
- 1 Tbsp ground ginger
- 125g (4oz) butter
- 2 Tbsp golden syrup
- 70g (3oz) crystallised ginger, chopped (optional)
Instructions
- Preheat oven to 160°C fan bake and line a tray with baking paper.
- In a large bowl sift together flour, ginger and brown sugar.
- Add rolled oats, coconut and butter then mix together.
- Pour into tray and smooth out, then press with the back of a spoon.
- Bake for 15-20 minutes until light golden.
- Mix together icing sugar and ginger, melt butter and golden syrup then add to icing sugar, stir well.
- Pour icing onto warm base and spread out, top with crystallised ginger.
- Let it cool for about 20 minutes on the bench then transfer it to the fridge to cool completely.
- Once it has cooled completely use a large sharp knife to chop it into pieces.
- Store your slice in an airtight container in the fridge or in a cool dark place.
Notes
- This slice can also be kept in an airtight container in the freezer for up to three months.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 95Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 75mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below. If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all me new recipes. Vanya
Audrey Whyte says
Just made this and it’s absolutely delicious This recipe will definitely be one of my go to favourites. Thanks for sharing with us Vanya
Amy says
I just made this and it didn’t go well 🙁 when I poured the icing on, the butter rose to the top. I ended up with a yucky butter layer on top of the icing. Any tips?
VJ cooks says
Hi Amy, sorry to hear this. It sounds like your icing has split. To fix this you want to bring the temperature of the icing down, which you can do by putting it in the fridge. Once cooled, remove and beat well until completely combined,
Fiona Roberton says
The same thing happened to me with the icing splitting, but only after I added it to the slice. I did this as the recipe said to add it to the warm slice so I put it on upon taking it out of the oven. I've realised now it needs longer to reduce in temperature from hot to warm, before adding the icing.
Michele says
Do you use the large wholegrain oats or the finer ones?
VJ cooks says
Hi Michele, I use the large wholegrain oats. But if you only have the finer ones to hand, they will work too.
Jenny wilson says
Normal sized oats not quick ( fine)oats or whole rolled oats but normal porridge oats
VJ cooks says
Just normal sized rolled oats, not quick.
Vicki G says
Ooh. This looks delicious. I was attracted by the photo (looks yum), then even more when I saw a pic of NZ ingredients. Then imagine my surprise to find you are from Taupo, NZ! Same here! Small world.
VJ cooks says
Hey neighbour
Manisha says
Hey this looks so yummy how can I make the base softer?
VJ cooks says
Hi Manisha, you could try cooking the base for less time? Or, have a look at my No Bake Gingernut Slice.
Julie Fauvel says
Hi, Can you substitute the coconut with something else?
VJ cooks says
You could increase the rolled oats, but it won't have quite the same texture.
Chris Farkas says
I needed about twice as much melted butter for the base and even then it didn’t “pour” into the pan as such
Nicole Harrison says
And if you really love ginger - I highly recommend adding crystallised ginger - chopped - in the base. It gives it just that bit more zing yum yum pow!
Suzanne says
Please advise what size of a baking pan.
Many thanks!!
VJ cooks says
27cm x 18cm