Ginger slice or crunch is such an old-fashioned New Zealand treat. I find it almost comforting. I grew up with it and it always filled an empty tin at home. Ginger slice was one of those things that my mother made a lot of when I was little.
The taste and smell of ginger was never a favourite of mine when I was younger – especially the crystalised kind! I have since dicovered it’s wonder and these days tend to enjoy that extra kick that ginger provides.
Ginger slice can vary considerably – a hard crispy base or a more of a softer, thicker one. I am more familiar with the softer base from Mum’s recipe, although this recipe actually came from Sanitariam. No matter the recipe, ginger slice is always best with lots of thick gooey icing.
I have decided to change this recipe a wee bit and make it that *little* bit healthier and slightly more chewy. Like my Muesli Slice recipe I added a bunch of leftover cereal packets to the base. I love the flavours that come through with the ginger. Apricots, berries…sometimes other.
I made this slice a lot in December as it is perfect for all the end-of-year morning teas and Christmas celebrations that go on at work and elsewhere. If someone in your family loves ginger, they would definitely love this slice. I’ve seen some recipes that include crystalised ginger in either the base or as a decoration on top of the icing – an idea if you want to make the slice a little spicier.
For the base:
- 100 grams margarine
- 2 tablespoons golden syrup
- ¾ cup sugar
- ¾ cup coconut
- 1 ½ cups crushed Sanitarium Weet-Bix (or any leftover cereal)
- ¾ cup white plain flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons powdered ginger
For the icing:
- 2 tablespoons margarine
- 4 teaspoons golden syrup
- 1 cup icing sugar
- 1-2 tablespoons ginger