Annemarie's Oaty Ginger Crunch

kiwi, sweet


Double for large Pyrex dish.

Melt together:

150g butter

2 tbsp golden syrup

3/4 cup brown sugar

Dry Ingredients:

3/4 cup coconut

1 1/2 cup rolled oats (halfe flocken Kolln)

3/4 cup flour

1 1/2 tsp baking powder

1 1/2 tsp powdered(?) ginger (inver) (maybe a little more)

Ginger icing:

8 tbsp (120g) butter

16 tbsp icing sugar (puder zucker)

8 tbsp golden syrup

4 tsp ground ginger (maybe a little more)


James: Annemarie is the sister of an ex-girlfriend. She shared this great ginger crunch recipe, which I think is nicer than the traditional drier NZ one.



Mix dry ingredients then add to butter mixture. Press into greased dish and bake at 180 degrees C for 15 - 20 minutes. Ice with ginger icing when completely cool.

Ginger Icing:

Melt together. Whisk until blended smooth. Pour over base. Leave to cool. Icing will always be soft and gooey.