If you are looking for a rich buttery ginger crunch recipe that is free from oats, and gluten free, then you are in for a treat. When it comes to ginger flavoured things, I feel like you either love it or hate it. Personally, when it comes to baking, I love all things ginger, whether it’s Gingernut biscuits, Gingerbread or Ginger crunch.
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.
It’s an incredibly simple slice 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 worry 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.
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 (140g) Brown Sugar
- 3/4 cup (75g) Desiccated Coconut
- 3/4 cup (120g) Gluten Free Plain Flour* see notes
- 1 1/2 teaspoon Baking Powder
- 1 1/2 teaspoon Ground Ginger (powder)
- 1 1/2 cup (75g) Gluten Free Cornflakes
- 125g Salted Butter (melted)
- 3 tablespoons Golden Syrup
- 5 teaspoons Ground Ginger (powder)
- 2 cups (240g) Icing Sugar
- Preheat your oven to 175 degrees (fan forced) and line your chosen baking tray with baking paper, I used a 20x20x8 cm brownie tin.
- In a medium sized bowl sift your flour, baking powder and ginger together then set aside.
- In another bowl mix together your cornflakes and coconut and set aside.
- In a large saucepan melt your butter, sugar and golden syrup on a medium heat until combined, then remove from the heat.
- Pour your flour, baking powder and ginger mixture into to the warm butter mixture. Mix until combined. Then add your coconut and cornflakes to the mixture mix until well combined.
- Once your mixture is combined, press it into your lined baking tray. With your fingers gently press the mixture into the tin, until you are left with an even layer.
- Then place your mixture into the preheated oven and bake for 12-15minutes.
- Once cooked, remove from the oven and leave in the tin to cool.
- Whilst your tray is cooling start with your icing. In a medium saucepan gently melt your butter and golden syrup on a low heat.
- Once melted remove your saucepan from the heat and slowly sift in your icing sugar and ginger.
- Now with a wooden spoon gently mix together till 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 leave your tray to cool for 2-3 hours. Once cooled, cut into squares and enjoy!