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Ultimate Ginger Crunch

Makes 24 squares 


Oaty Base 
150g butter 
1/2 cup sugar 
1/4 cup golden syrup
1 1/2 cups rolled oats
3/4 cup self-rising flour 
1/2 cup of desiccated coconut

Ginger Topping 
100g Butter 
3 tbsp golden syrup 
2 cups icing sugar 
4 tsp ground ginger 
3 tbsp chopped crystallised ginger 


  1. preheat oven to 170 degrees Celsius fanbake and line a small slice tray (approx. 21cm x 27cm) with baking paper. 
  2. to make oaty base - Heat together butter, sugar and golden syrup until melted. Mix in oats, flour coconut and ginger to evenly combine. press firmly and evenly into prepared tray and bake until pale golden (20-25minutes) 
  3. To make ginger topping heat together butter and golden syrup until melted and starting to bubble. Stir in icing sugar and ground ginger until combined evenly.
  4. Spread over cooked base while still hot and stud with crystallised ginger. 
  5. Once set topping is set, cut into small squares.


Contact Us

Kitchen Kapers
Ashburton Arcade
105 Tancred Street

Email: kitchenkapers@xtra.co.nz
Phone: 03 308 8287

Mon - Fri 9:00am - 5:30pm
Saturday 10:00am - 1:00pm