Ginger Crunch

I’ve been using this recipe for about 15 years and it’s a good-en! It’s pretty much your traditional tasty ginger crunch, but when something is so good at a traditional level, why change it??



  • 125g butter, softened
  • ½ cup white sugar
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger


  • 150g butter
  • 2 cup icing sugar
  • 2 tablespoons golden syrup
  • 3 teaspoons ground ginger


  1. Preheat the oven to 190°C and line a square slice tin with baking paper
  2. To make the base, cream the butter and sugar together until light and fluffy
  3. Sift the flour, baking powder and ginger together then add to the creamed mixture, mixing well
  4. Press base mixture into your slice tin and use the back of a spoon to pack in tightly
  5. Bake for 20-25 minutes or until light brown
  6. To make the ginger icing, add all ingredients into a saucepan and heat gently until the butter is melted, stirring constantly
  7. Pour the icing straight over the hot base and leave until set before removing from tin and cutting into pieces.
  8. Enjoy!

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