Classic Ginger Crunch Recipe

I only recently discovered that ginger crunch is my mum’s favourite slice from growing up as a child in England. Never hearing of it, I researched and decided to make it as a surprise. If you have an electric mixer, this seriously only takes 5 mins to prep, and tastes like buttery, gingerbread men, without the effort of rolling out dough, cutting shapes out etc.

I have also never made fudge, but after seeing the consistency of the icing (and tasting it!), I am thinking of adapting the recipe slightly (more icing sugar, less butter) to make little ginger fudge squares!

Classic Ginger Crunch recipe – makes 12 slices using a lamington tray


  •  250g butter, softened
  • ¾ cup white sugar
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1 ½  tsp ground ginger
  • 90g butter
  • ¼ cup golden syrup
  • 2 ¼ cup icing sugar
  • 1 ½ tsp ground ginger



  1. In a food processor, cream the butter & sugar until pale. Hand mix in the flours & ground ginger
  2. Turn dough out into a greased lamington pan and push into the pan
  3. Bake at 180oC for 25mins or until golden on the edges
  1. Stir the syrup, butter, icing sugar & ground ginger constantly on low heat until all ingredients are combined (consistency will be almost like a soft fudge)
  2. Pour over your cooled baked base
  3. Allow the icing to set at room temperature, then slice up to serve

Ginger Crunch

3 thoughts on “Classic Ginger Crunch Recipe

  1. dogermmm says:

    sounds delish

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