ginger crunch

I’ve worked really hard to create this slice and am really happy with the result. There is an initial roasting of some dried ingredients, otherwise it’s a no bake slice which gives it a lovely almost fudgey texture. It has so much going on to delight the senses; lemon, ginger, pistachio, chopped almonds coconut and oats. So basically…I’m going to tell all those other ginger crunch recipes to shove over, because something  much bigger and better has arrived!

It’s very easy to make, just requires a little bit of effort on your behalf.

The oat mixture looks like this…after it’s finished


The final product should look like this…..


Slice it big, slice it small, it’s all good either way.

Ginger Crunch

Ginger Crunch
  • 125g shredded coconut
  • 150g oats
  • 150g almonds, chopped
  • 2 tsp ground ginger, sifted
  • 250g wheaten biscuits, finely crushed
  • 395g can, sweetened condensed milk
  • 50g brown sugar
  • 2Tbsp golden syrup
  • 150g butter
  • !Topping
  • 60g shredded coconut toasted
  • 100g pistachios, chopped
  • 100g white chocolate, chopped
  • !Icing
  • 150g butter
  • ⅓ golden syrup
  • 2Tbsp water
  • 300g icing sugar, sifted
  • 2 tsp groung ginger, sifted
  1. Heat oven to 170°C. In a large baking dish, combine the coconut,oats,almonds and ginger. Place in the oven and toast until the mixture is golden. This will require you to stir the mixture every few minutes to ensure nothing burns. it took me about 12 minutes. When lightly golden, set aside to cool.
  2. Add the finely crushed biscuits to the oat mixture and blend well. I use my hands to thorough mix it.
  3. Melt the condensed milk, sugar, golden syrup and butter in a saucepan over medium-low heat. Let it simmer for a couple of minutes, while stirring, until it has thickened slightly.
  4. Pour this mixture into the oat mixture and mix it all together VERY WELL.
  5. Press this mixture into a 9 x 13 inch tin and refrigerate while you prepare the toppings.
  6. Toast the coconut in a pan over low heat until browned, set aside.
  7. Chop up the pistachios and white chocolate. When the coconut has cooled mix all three ingredients together and set aside.
  8. Melt the butter and golden syrup in a saucepan over medium-low heat until melted. Add the water and continue to stir, over heat, until it has all blended together. Remove from the heat and stir in the icing sugar and ginger.
  9. Pour the icing immediately onto the slice and using a knife, spread evenly.
  10. Sprinkle the topping onto the icing and press it in slightly with your hands.
  11. Place in the refrigerator until it has set, 2 hours at least.
When toasting the dry ingredients keep a very close eye on it, the coconut can burn quickly.
Just press the mixture into the tin kinda lightly, doesn't need to super firm.