Ginger Crunch
A crisp, buttery ginger shortbread base under a soft, sticky ginger icing. A New Zealand tea time classic.
- Time50 min
- LevelEasy
- Costabout £0.18 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper.
- 2
Mix the melted butter, caster sugar, flour, baking powder and first measure of ginger in a bowl until it forms a crumbly dough.
- 3
Press the dough firmly and evenly into the tin. Bake for 20 minutes until golden at the edges.
20 min - 4
While the base is baking, melt the icing butter and golden syrup in a pan over a low heat. Stir in the icing sugar and ginger until smooth and glossy.
- 5
Pour the icing over the base as soon as it comes out of the oven and spread to the corners.
- 6
Cool until the icing is just set, then cut into squares while still slightly warm. The base turns crisp as it cools.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.