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Ginger Crunch
A New Zealand classic — shortbread base topped with a thick, fudgy ginger icing. Pouring the icing over the base while both are still warm lets them bond into one solid slice instead of the icing sliding off once cut.
Ingredients
Instructions
Mix flour, sugar, baking powder and ginger. Rub in cold butter until crumbly.
Press into a lined 20x30cm tin. Bake at 180°C for 20 minutes until pale golden.
Make icing: melt butter, golden syrup and ginger together. Stir in icing sugar.
Pour hot icing over the warm base and spread quickly.
Mark into bars while still warm. Cool completely before cutting.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
