Ginger crunch with oats and almonds

Chewy, nutty and gently-spiced - this ginger crunch recipe is destined to be a favourite. Fill the tins with this moreish slice and be sure to serve with a steaming hot cuppa

  • 30 mins preparation
  • 35 mins cooking
  • Makes 12 large_piece
  • Print
This recipe first appeared in Food magazine issue 75.
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  • 1 cup rolled oats
  • 1/2 cup sliced almonds
  • 3/4 cup long-thread coconut
  • 150 gram unsalted butter, at room temperature
  • 3/4 cup caster sugar
  • 1 tablespoon crystallised ginger, finely chopped
  • 4 tablespoon golden syrup
  • 3/4 cup plain flour, sifted
  • 1 teaspoon baking powder
To ice and top
  • 200 gram unsalted butter
  • 6 tablespoon golden syrup
  • 4 cup icing sugar, sifted
  • 2 tablespoon ground ginger
  • 1/2 cup sliced almonds
  • 45 gram crystallised ginger, finely chopped


  • 1
    Preheat the oven to 180˚C (160˚C fan-bake). Grease and line a 20cm x 28cm slice tin with baking paper.
  • 2
    Toast the oats, sliced almonds and coconut in a slice pan in the preheated oven for 5-10 minutes until the coconut is starting to turn golden. Remove the pan from the oven and set it aside.
  • 3
    Combine the butter, sugar, crystallised ginger and golden syrup in a medium-sized pan and stir the mixture constantly over a medium heat until it has melted. Remove the pan from the heat.
  • 4
    Add the toasted ingredients to the melted butter mixture along with the flour and baking powder and combine well.
  • 5
    Spread the mixture into the prepared pan, flattening and pressing it down firmly. Bake the base in the middle of the preheated oven for 20 minutes, or until it turns golden all over. Remove the pan from the oven and set it aside for the base to cool.
  • 6
    Meanwhile, prepare the icing by combining the butter and golden syrup in a small pan and stirring the mixture over a low heat until it has melted. Take the pan off the heat and stir through the icing sugar and ground ginger until the mixture is smooth and thick.
  • 7
    Pour the topping over the cooled base and sprinkle the sliced almonds and finely chopped ginger over the top, pressing them down gently into the icing.
  • 8
    Leave the slice to cool at room temperature, then cut it with a sharp knife. The slice will keep for up to a week in an airtight container at room temperature.


  • Makes 12 large rectangular slices 
or 24 small square slices.