# Traditional Ginger Crunch Slice

- Link: https://stayathomemum.com.au/recipes/baking/traditional-ginger-crunch-slice/
- Published: 2020-06-02T11:01:52+10:00
- Author: Clare Whitfield

I’m not a fan of Ginger, but I am a huge fan of Traditional Ginger Crunch Slice…
It has a caramelly and gooey ginger ‘crunch’ on top and a delicious buttery shortbread
style biscuit underneath.  The two together are a match made in heaven.

Serve this slice in tiny squares, with a fresh pot of tea.

![Ginger crunch slice with caramel and nuts on a decorative plate](https://i0.wp.
com/stayathomemum.com.au/wp-content/uploads/2020/06/image61-8.webp?resize=1024%2C768&
quality=80&ssl=1 "Ginger Crunch Slice")

 [  Pin ](https://www.pinterest.com/pin/create/button/?url=https://stayathomemum.com.au/recipes/baking/traditional-ginger-crunch-slice/&media=https://stayathomemum.com.au/wp-content/uploads/2020/06/image61-8.webp&description=A%20nostalgic%20favorite,%20this%20ginger%20crunch%20slice%20layers%20a%20crisp%20base%20with%20a%20spicy-sweet%20ginger%20icing.%20Simple,%20warming,%20and%20perfect%20for%20afternoon%20tea%20or%20holiday%20baking.)

 [  Print ](https://stayathomemum.com.au/recipes/baking/traditional-ginger-crunch-slice/#wpzoom-premium-recipe-card)

## Traditional Ginger Crunch Slice

 Recipe by Stay at Home Mum

0.0 from 0 votes

A nostalgic favorite, this ginger crunch slice layers a crisp base with a spicy-
sweet ginger icing. Simple, warming, and perfect for afternoon tea or holiday baking.

 Course: Biscuits/SlicesCuisine: AustralianDifficulty: Easy

Servings

 Adjust servings

+

–

12

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

250

kcal

Total time

50

minutes

  Cook Mode

### Ingredients

 * 125 grams Butter (room temperature)
 * 1/2 cups Caster sugar
 * 1.5 cups Plain white flour (sifted)
 * 1 tsp Baking powder
 * 2 tsp Ground ginger
 *  Ginger Topping
 * 150 grams Butter (room temperature)
 * 1.5 cups Icing Sugar (sifted)
 * 4 tbsp Golden syrup
 * 6 tsp Ground ginger

[[

### Directions

 * Preheat the oven to 180 degrees.  Place the oven tray in the middle of the oven.
 * Grease a lamington tray or line well with baking paper.
 * Cream the butter and caster sugar until light and fluffy.
 * Add the sifted plain flour, baking powder and the ground ginger.  Fold until 
   combined.
 * Pour the mixture into the bottom of the lamington tin and press the mixture into
   the corners.  Press down until the dough is firm.
 * Bake for 25 minutes or until the base is golden.
 * Place the icing ingredients into a small saucepan and heat until bubbling.  Cook
   for two to three minutes then pour over the biscuit base.
 * Allow the slice to cool until room temperature, then place in the fridge for 
   the icing to firm up.
 * Cut into squares and serve.
 * Recipe Hints and Tips:
 * Keep the slice in a sealed air-tight container in the fridge.
 * Will last in the fridge for up to a week.

[[

![author avatar](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/2025/
12/clare_whitfield_profile.webp?quality=80&ssl=1)

 Clare Whitfield Chief Editor

 Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical
home management for Australian families. Based in the northern suburbs of Sydney,
she balances editorial leadership with life as a stay at home mum to two school 
age children. Her background in home economics and more than a decade of experience
in recipe development, family budgeting, and household systems inform her work.

 [See Full Bio](https://stayathomemum.com.au/author/clare_whitfield/) [  ](https://stayathomemum.com.au/author/clare_whitfield/)