Ginger Crunch

By Anna Hansen From the book The Modern Pantry
Ginger Crunch Cake from The Modern Pantry cookbook

I have included this Kiwi classic because it has to be my all-time favourite slice. It couldn’t be easier to make and I guarantee it will be devoured in a jiffy!

For how many? Makes about 12 slices


  • 150g plain flour
  • 25g cornflour
  • 100g caster sugar
  • 1 tsp ground ginger
  • ¼ tsp baking powder
  • a pinch of salt
  • 100g cold unsalted butter, diced
  • For the icing:
  • 150g icing sugar
  • 115g unsalted butter, diced
  • 3 tbsp golden syrup
  • 4 tsp ground ginger


Sift the flour, cornflour, sugar, ground ginger, baking powder and salt into the bowl of an electric mixer, then add the diced butter. Using the paddle attachment, mix on medium speed until everything comes together. Press the dough evenly into an 11 x 34cm baking tin lined with baking parchment. Place in an oven preheated to 160°C/Gas Mark 3 and bake for 20 minutes.

About 5 minutes before the shortbread base is cooked, make the icing: combine all the ingredients in a small pan and heat gently, stirring constantly, until the butter has melted. 

Pour the hot icing over the shortbread base as soon as it comes out of the oven. Cut into slices whilst still warm, then leave to cool completely.

Ginger crunch really is best eaten the day it is made, but it will keep for up to four days in an airtight container. That is, if you don’t tell anyone you made it!

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