Triple Ginger Crunch Slice

October 5th, 2024

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Spring has arrived with its fabulously unpredictable weather. Sunny and warm one minute, then grey skies and drizzling rain the next. We have had our fair share of rainy days and when it is bleak outside it is difficult not to want to curl up with a book, a cuppa and something sweet.

Ginger crunch is a favourite sweet treat and in the recipe I share below, I cover all bases using three types of ginger. If you are a ginger lover you can never have too much ginger (well you could, but you know what I mean). My all-time favourite morning drink is to grate a few tablespoons of fresh ginger root into a teapot cover with boiling water and leave to steep for 20-30 minutes. I drink it warm throughout the morning as a gentle warming boost without caffeine. 

Back to the slice and the 3 types of ginger. This includes a double-hit combo of ground ginger and fresh juice squeezed from grated ginger root. The juice (simply pressed through a sieve) delivers that extra spicy ginger note. While crystallised ginger adds extra texture to the topping. This slice is on the sweet side so I cut it into small squares to nibble while enjoying an afternoon cuppa.

More Sweet Recipes on Homegrown Kitchen

• Double Berry Crumble Slice – A delightful crumble fruit slice that can be eaten any time of the day. Different combinations of fruit can be used.
• Citrus Meringue Slice – Citrus curd (recipe included) is folded through a sweet meringue for a light topping on a chewy oat base.
• Nana’s Anzac Biscuits – You can’t go wrong with an Anzac Biscuit. A family favourite recipe I made for my Nana before she passed.
• ‘Tea Dunker’ Ginger Biscuits + A warming spiced tea blend. What is better than dunking a spiced biscuit into a hot cuppa?

2025 Recipe Calendar – pre-orders available next week.

Revealing the cover of my 2025 Recipe Calendar! This is my 8th self-published calendar, which I can’t wait to share with you very soon. These are always popular and a fun way to share some of my favourite recipes in print. Personally, I love using a kitchen wall calendar for planning, and they make great end-of-year gifts.

I have just sent the calendar file to my local printers (literally a few km down the road) and will pick up the printed calendars next week. If you have registered interest keep an eye out for an email next week when pre-orders will be available. In true HK recipe calendar fashion, I have saved some of my favourite summer seeds from my garden to give away with the first 100 orders.

*I also have wholesale copies available for book/gift stores, please touch base if you are interested.

More details + register interest here

Triple Ginger Crunch Slice 

I know pistachio is the standard ginger slice addition, however, they are expensive and it is not always easy to obtain nice fresh nuts that are not rancid. Here I use a mixture of toasted pumpkin seeds and sliced (or chopped) almonds. This slice is on the sweet side, so I treat it as exactly that, a treat served in small portions to lift the spirits on a grey day. I have also added lots of extras such as oats, nuts, seeds and 3 types of ginger to give it a little more intrigue. 

Servings 24 squares

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Ingredients

Base:

• ⅓ cup (50g) packed brown sugar
• ½ cup (75g) plain flour (can use gluten free flour mix)
• ½ cup (50g) rolled oats
• ½ cup (40g) desiccated coconut
• ¼ cup (40g) toasted pumpkin seeds
• ¼ cup (25g) sliced or chopped almonds
• 1 tsp baking powder
• 2 tsp ginger powder
• pinch of salt
• 100 g melted butter

Ginger Icing:

• 75 g butter
• 2 tbsp golden or maple syrup
• 1 cup (120g) icing sugar
• 3-4 cm fresh ginger root, finely grated (or use 2 tsp ground ginger)
• 3 tbsp toasted pumpkin seeds
• 3 tbsp sliced or chopped almonds
• ¼ cup (40g) roughly chopped crystallised ginger
• generous pinch of salt

Instructions

• Preheat the oven to 180C (fan 160C). Line a small baking tin (approx. 18 cm x 22 cm) with baking paper.
• In a mixing bowl combine the sugar, flour, oats, coconut, pumpkin seeds, almonds, baking powder, ground ginger and salt. Add the melted butter and mix until combined.
• Tip into the prepared tin and press evenly into the base. Bake for 18-20 minutes, until golden. Cool on a rack.
• Once the base is cold, make the icing. In a medium saucepan, melt the butter and golden or maple syrup over low heat. Add the icing sugar and mix over the heat until smooth.
• Remove from the heat. Place the finely grated ginger in a sieve and while holding this over the pan press it firmly with the back of a spoon to release the juice, about 1-2 tablespoons. Add the pumpkin seeds, almonds, crystallised ginger and salt. Mix well to combine then quickly pour the icing over the base spreading evenly out to the sides. You can save 3-4 tbsp of the nuts, seeds and ginger mixture to sprinkle over the top if you like.
• Leave to cool and set then slice into small squares. Store in an airtight container in a cool pantry and consume within 1 week.