Ginger Crunch

The ground ginger nut biscuits add a lovely twang and crunch, but can be left out. Recipe by Melanie Eady.


  • 150g butter
  • 1/2 cup sugar
  • 1/4 cup golden syrup
  • 1 1/2 cups rolled oats
  • 3/4 cup self raising flour
  • 1/2 cup desiccated coconut
  • 2 tsp ground ginger
  • 4 finely ground ginger nut biscuits

For the topping

  • 100g butter
  • 3 tbsp golden syrup
  • 2 cups icing sugar
  • 4 tsp ground ginger
  • 3 tbsp crystallised ginger (optional)


  1. Preheat oven to 170 degrees, fan bake and line a small slice tray with baking paper.
  2. Heat together butter, sugar and golden syrup in a medium pot until melted.
  3. Mix in oats, flour, coconut and ginger to evenly combine.
  4. Press firmly and evenly into prepared tray and bake until pale golden (20-25 mins).
  5. When the oaty base is nearly cooked, start to make the topping by heating together butter and golden syrup in a medium pot until melted and starting to bubble.
  6. Stir in icing sugar and ground ginger to combine evenly, spread mixture over cooked base while still hot.
  7. When the topping is set, stud with pieces of chopped crystallised ginger (optional).
  8. Cut into squares while warm, and store in a sealed container in a cool place for up to a week.

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