Traditional Ginger Crunch Slice


Servings 12
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.2 based on 43 ratings.


  • 125 g Butter (room Temperature)
  • 1/2 cups Caster Sugar
  • 1.5 cups Plain White Flour (sifted)
  • 1 tsp Baking Powder
  • 2 tsp Ground Ginger
  • Ginger Topping
  • 150 g Butter (room Temperature)
  • 1.5 cups Icing Sugar (sifted)
  • 4 tbsp Golden Syrup
  • 6 tsp Ground Ginger

Nutrition Information

Qty per
38g serve
Qty per
Energy 219.47562793427kcalcal 573.84500002424kcalcal
Protein 0.56866197183099gg 1.4868340157426gg
Fat (total) 18.591549295775gg 48.609805592079gg
 - saturated 12.098298122066gg 31.632432044934gg
Carbohydrate 13.641555164319gg 35.667460197193gg
 - sugars 5.6557218309859gg 14.787553974837gg
Dietary Fibre 0.5425gg 1.4184304446158gg
Sodium 194.66687206573mgmg 508.97957215883mgmg

Nutritional information does not include the following ingredients: Ground ginger, Ground ginger

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Traditional Ginger Crunch Slice

I’m not a fan of Ginger, but I am a huge fan of Traditional Ginger Crunch Slice… It has a caramelly and gooey ginger ‘crunch’ on top and a delicious buttery shortbread style biscuit underneath.  The two together are a match made in heaven.

Serve this slice in tiny squares, with a fresh pot of tea.


  1. Preheat the oven to 180 degrees.  Place the oven tray in the middle of the oven.

  2. Grease a lamington tray or line well with baking paper.

  3. Cream the butter and caster sugar until light and fluffy.

  4. Add the sifted plain flour, baking powder and the ground ginger.  Fold until combined.

  5. Pour the mixture into the bottom of the lamington tin and press the mixture into the corners.  Press down until the dough is firm.

  6. Bake for 25 minutes or until the base is golden.

  7. Place the icing ingredients into a small saucepan and heat until bubbling.  Cook for two to three minutes then pour over the biscuit base.

  8. Allow the slice to cool until room temperature, then place in the fridge for the icing to firm up.

  9. Cut into squares and serve.

Recipe Hints and Tips:

  • Keep the slice in a sealed air-tight container in the fridge.
  • Will last in the fridge for up to a week.

ginger crunch | Stay at Home

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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