Oaty ginger crunch recipe
This was one of Tass’s mum’s favourite slices to make, but it never lasted that long in the cake tin with a hungry husband and five growing kids. Not sure of the origin of this very distinct New Zealand recipe, but thanks Mum, it sure is a winner!
Note: This slice will keep for up to 3–4 days stored in an airtight container.
Ingredients
- 150 g plain flour
- 1.5 tsp baking powder
- 1.5 tsp ground ginger
- 75 g desiccated coconut
- 165 g rolled oats
- 150 g light brown sugar
- 150 g butter
- 70 g golden syrup
- 5.3 oz plain flour
- 1.5 tsp baking powder
- 1.5 tsp ground ginger
- 2.6 oz desiccated coconut
- 5.8 oz rolled oats
- 5.3 oz light brown sugar
- 5.3 oz butter
- 2.5 oz golden syrup
- 5.3 oz plain flour
- 1.5 tsp baking powder
- 1.5 tsp ground ginger
- 2.6 oz desiccated coconut
- 5.8 oz rolled oats
- 5.3 oz light brown sugar
- 5.3 oz butter
- 2.5 oz golden syrup
- 290 g icing sugar
- 1 tbsp ground ginger
- 120 g butter
- 115 g golden syrup
- 10.2 oz icing sugar
- 1 tbsp ground ginger
- 4.2 oz butter
- 4.1 oz golden syrup
- 10.2 oz icing sugar
- 1 tbsp ground ginger
- 4.2 oz butter
- 4.1 oz golden syrup
Details
- Cuisine: New Zealand
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C. Lightly grease and line the base and sides of an 11 x 34 x 2.5cm rectangular loose-based baking tin with baking paper, cutting into the corners to fit and allowing the paper to extend about 2.5cm above the sides.
- For the base: Sift the flour, baking powder and ginger into a medium bowl, then add the coconut, rolled oats and brown sugar. In a small saucepan, melt the butter and golden syrup over low heat. Pour into the dry ingredients and mix until combined.
- Press the base mixture into the prepared tin. Bake for 25–30 minutes or until golden brown.
- Sift the icing sugar and ginger into a small bowl. Melt the butter and golden syrup in a small saucepan over low heat.
- Mix into the sugar mixture until smooth and spread evenly over the cooked base with a large spatula. Leave to set in the tin before cutting (we leave it overnight). Cut into eight 4.25 x 11cm pieces.
The Cook + Baker by Cherie Bevan and Tass Tauroa (Murdoch Books, £20.00). Photography by Chris Chen.
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