Oaty ginger crunch recipe

This was one of Tass’s mum’s favourite slices to make, but it never lasted that long in the cake tin with a hungry husband and five growing kids. Not sure of the origin of this very distinct New Zealand recipe, but thanks Mum, it sure is a winner!

Note: This slice will keep for up to 3–4 days stored in an airtight container.

Ingredients

For the base For the icing

Details

  • Cuisine: New Zealand
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 35 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 180°C. Lightly grease and line the base and sides of an 11 x 34 x 2.5cm rectangular loose-based baking tin with baking paper, cutting into the corners to fit and allowing the paper to extend about 2.5cm above the sides.
  2. For the base: Sift the flour, baking powder and ginger into a medium bowl, then add the coconut, rolled oats and brown sugar. In a small saucepan, melt the butter and golden syrup over low heat. Pour into the dry ingredients and mix until combined.
  3. Press the base mixture into the prepared tin. Bake for 25–30 minutes or until golden brown.
  4. Sift the icing sugar and ginger into a small bowl. Melt the butter and golden syrup in a small saucepan over low heat.
  5. Mix into the sugar mixture until smooth and spread evenly over the cooked base with a large spatula. Leave to set in the tin before cutting (we leave it overnight). Cut into eight 4.25 x 11cm pieces.

The Cook + Baker by Cherie Bevan and Tass Tauroa (Murdoch Books, £20.00). Photography by Chris Chen.

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