Ginger Crunch

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“This gingery New Zealand classic makes a wonderful Christmas treat. The 6 tsp (30 mL) of ginger in this recipe is correct.”
48 squares

Ingredients Nutrition


  1. Heat oven to 350°F (175°C). Butter and line a 9 x 13-inch (22.5 x 32.5 cm) baking pan with parchment paper.
  2. Whisk flour, baking powder, salt and 2 tsp (10 mL) ginger together until combined. In the bowl of the food processor or with a hand mixer, cream butter and sugar until light and fluffy, scraping down the sides of the bowl. Add flour mixture slowly and pulse or mix slowly until a crumbly dough is formed. Transfer to the pan and press out evenly. Bake in centre of oven for 20-25 minutes or until golden brown.
  3. When there’s 5 minutes of time left on the base, combine butter, icing sugar, golden syrup and ginger in a small pot. Over high heat, bring to a full boil, stirring constantly. Spread over the warm base.
  4. While still warm, cut the pastry crosswise into 6 even sections and lengthwise into 8 even sections crosswise. Leave to cool in the pan for 2-3 hours or overnight. Store airtight between wax or parchment paper for 2 weeks. Freeze for longer storage.

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