Name: Ginger Crunch
Prep time: 15 min
Cook time: 20 min
Yield: 10
Ingredients: 190g Tararua Butter, softened; ¾ cup Chelsea White Sugar; 2 ¼ cups Edmonds Standard Grade Flour; 1 ½ tsp Edmonds Baking Powder; 1 ½ tsp ground ginger; Ginger Icing; 120g Tararua Butter; 1 ¼ cups Chelsea Icing Sugar; 3 Tbsp Chelsea Golden Syrup; 5 tsp ground ginger

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Slices

Ginger Crunch

Preparation

15 mins

Bake

20 mins

Difficulty

Easy

Servings

This Kiwi classic is a favourite for good reason. Best enjoyed with a cup of tea!

Slices

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Ingredients
Method

Ingredients

190g Tararua Butter, softened
¾ cup Chelsea White Sugar
2 ¼ cups Edmonds Standard Grade Flour
1 ½ tsp Edmonds Baking Powder
1 ½ tsp ground ginger

Ginger Icing

120g Tararua Butter
1 ¼ cups Chelsea Icing Sugar
3 Tbsp Chelsea Golden Syrup
5 tsp ground ginger

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

4

What did you think of this recipe?

Keva Mullins

Delicious, I've used this recipe for years!

Carol

Yummy,,, turned out beautiful

Trudy Adlam

Comes out best when you double the topping!

1464667951

this ginger crunch is fabulous!! my mum used to make this many many years ago, thank you!!!

Method

Preheat oven to 190°C bake. Line a 22cm x 28cm sponge roll tin with baking paper.

Cream Tararua Butter and Chelsea White Sugar together until light and fluffy. Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and ginger into the creamed mixture and mix well. The mixture will be quite crumbly. Tip into the prepared tin and press down with the back of a spoon until you have a nice flat surface.

Bake for 25 - 30 minutes or until lightly golden. Pour the ginger icing over base while still hot, leave to set for half an hour, then cut into squares before it gets cold.

Ginger Icing : In a small saucepan combine Tararua Butter, Chelsea Icing Sugar, Chelsea Golden Syrup and ginger. Heat until butter is melted, stirring constantly.