If you are searching for a rich and buttery ginger crunch recipe that is gluten free and oat free, you have come to the right place. Despite being called ginger crunch this slice literally melts in your mouth. I’m not sure if ginger crunch or ginger slice as its often referred to, is a kiwi classic or if it exists outside of NZ but if you have never tried it or heard of it before then you are seriously missing out.
It’s a classic slice in the sense that it consists of two layers, a buttery base and icing topping. The base features all of the staples such as butter, golden syrup, desiccated coconut and flour that gives it a shortbread dough like texture that is often made crunchy with the addition of oats, whilst the topping consist of butter, ginger and icing sugar.
This slice is incredibly simple to make, but the rich flavour of butter and golden syrup mixed with a subtle hint of ginger makes for an incredible combination. When I say that one piece will give you give you a sugar rush I’m not lying, a few bites in and you will literally feel the sugar course through your bones, but don’t stress its mean to be this sweet.
Now it’s important to note that not all ginger crunch slices have a crunchy layer some have a more flour dense base, but I personally think the crunch makes all the difference. Given that oats in Australia and New Zealand aren’t gluten free, I had to think about what I could use instead to give it that subtle crunchy texture. I thought about using rice puffs but knew that they wouldn’t be right, so I decided to go with gluten free cornflakes, which worked a treat. The gluten free cornflakes are great in the sense that they mimic oats texture, especially when baked.
- You can top this slice with some chopped pistachios or some crystallised ginger or you can just leave it a plan like I did.
- The recipe requires golden syrup, and I wouldn’t suggest using anything else as the flavor that comes from the golden syrup makes this slice.
- I use Orgran Gluten free plain flour as it’s my personal favourite, I haven’t tried this slice with any other gluten free flour.
- Make sure that when you are lining your baking tray you leave enough baking paper on the sides so that when you pour the icing on top you can still lift it out of the tin (see my baking tray pics, if you need a reference).
- This slice will last for 2-3 days, stored in an airtight container in the pantry or fridge.
If you get around to making this recipe, I would love to know what you think, feel free to message me over on Instagram @itsallglutenfree I love a chat. Hope you enjoy – Georgia
Gluten Free Ginger Crunch
- 150 grams Salted Butter (melted)
- 2 tablespoons Golden Syrup
- 3/4 cup (187g) Raw Sugar
- 3/4 cup (75g) Desiccated Coconut
- 1 1/2 cup (70g) Gluten Free Cornflakes
- 3/4 cup (110g) Gluten Free Plain Flour* see notes
- 1 1/2 teaspoon Baking Powder
- 1 1/2 teaspoon Ground Ginger (powder)
- 125g Salted Butter (melted)
- 3 tablespoons Golden Syrup
- 5 teaspoons Ground Ginger (powder)
- 2 cups (240g) Icing Sugar
- Preheat the oven to 175 degrees (fan forced) and line the baking tray with baking paper (I use a 20x20x8 cm brownie tin)
- In a medium sized bowl sift the flour, baking powder and ginger together, then set aside.
- In another small bowl, mix together the cornflakes and coconut. Then and set aside.
- In a large saucepan melt the butter, sugar and golden syrup on a medium heat until the butter has melted and the sugar and golden syrup are combined. Remove from the heat, and place the saucepan on a cooling rack.
- Pour the flour, baking powder and ginger mixture into to the warm butter mixture. Mix with a whisk until combined. Remove the whisk and replace it with a spatula, then add the coconut and cornflakes to the mixture, stirring until all the ingredients have been combined.
- Then press it into the lined baking tray. Using your fingers or the back of the spatula, gently press the mixture into the tin and smooth out the top.
- Then place the mixture into the preheated oven and bake for 12-13 minutes.
- Once the base is cooked (will also look golden on the top) remove from the oven and leave in the tin on a wire rack.
- Whilst the base is resting you can start making the icing. In a medium saucepan gently melt the butter and golden syrup on a low heat.
- Once melted, remove the saucepan from the heat (placing it on a wire rack) and slowly sift in your icing sugar and ginger.
- Now with a whisk, gently whisk together until it forms a thick and smooth icing texture.
- Then pour the warm icing mixture onto your baked tray, making sure you have an even layer of icing.
- Now refrigerate for 2-3 hours. Once set, cut into squares and enjoy!