“Slices” in Australia and New Zealand are the equivalent to “bars” in North American. You will find a variety of slices on offer at every cafe in New Zealand, with one of the most popular being the Ginger Oat Crunch. This version has oats and coconut for added texture and crystallized ginger to increase the spiciness. Fair warning, they are tooth achingly sweet…
Ginger Oat Crunch
New Zealand's famous slice packed with ginger flavours
Servings: 8
Ingredients
Base
- 75 grams (1/3 cup) butter
- 30 grams (1.5 Tbsp) golden syrup
- 35 grams (3 Tbsp) brown sugar
- 60 grams (1/2 cup) self raising flour (or flour plus 1 tsp b. powder)
- 60 grams (2/3 cup) rolled oats
- 50 grams (1/2 cup) coconut flaked (unsweetened)
- 2 tsp ground ginger
- 75 grams (1/2 cup) finely chopped crystallized ginger
Icing
- 75 grams (1/3 cup) butter
- 40 grams (2 Tbsp) syrup
- 120 grams (1 cup) sifted icing sugar
Instructions
- In a medium saucepan over medium heat, stir together butter, syrup and sugar until melted.
- In a separate bowl, mix together coconut, oats, flour, baking powder, ginger and crystallized ginger.
- Pour butter mixture into dry mixture and stir until combined.
- Press batter evenly between 8 muffin cups with straight sides. I used a non-stick mold, which helps to release them. Otherwise use baking paper liners or non-stick spray.
- Bake for 15 minutes at 350C/180F degrees or until lightly browned.
- While the base is baking,make the icing. In a medium saucepan over med-low heat, melt butter, icing sugar and syrup together.
- Let the bases cool for 5-10 minutes, then pour over 1-2 Tbsp of icing per cup or as desired.
- Decorate with reserved pieces of ginger if desired.
- Place in the fridge for 20 minutes to set.
Welcome! We are Alison and Eric and we are the couple cooking and photographing the food on Grams to Ounces. Our passion is to produce and share relatively simple, great tasting food as well as to share tips and experience from our global food adventures. 
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