Posted in Home Baking Recipes

1970s Ginger Crunch Recipe

I’m going to a party tonight and I wanted to take a salad along as my contribution for the dinner. Unfortunately there was a collective a groan from my family when I made this suggestion and my daughter convinced me to make Ginger Crunch instead… it turned out to be a good idea!

This recipe came from an old magazine and I have kept it for quite a while, trotting it out whenever I need a sweet and fiery ginger fix. It tastes just like the 70s slice that we used to make back in the day.

The smell coming from my kitchen right now is beautiful. I can smell the distinctive perfume of baking, a heady mix of melted butter and the waft of ginger. It just smells warm.

This slice uses good old fashioned rolled oats for the base which makes it chewy and moreish. Could it also be healthy?

Then when the base is cooked the ginger icing is piled on top to give a real sweet hit. Finally I top it off with crystallized ginger because I am certainly a ginger fiend… but I am aware that not everyone likes such a strong flavour so this is entirely optional.

Ingredients for the Oat Base

  • 150g butter
  • 1/2 cup sugar
  • 1/4 cup golden syrup
  • 1 1/2 cups rolled oats
  • 3/4 cup self raising flour
  • 1/2 cup desiccated coconut
  • 2 tsp ground ginger

Ingredients for the Topping

  • 100g butter
  • 3 tbsp golden syrup
  • 2 cups icing sugar
  • 4 tsp ground ginger
  • 3 tbsp chopped crystallized ginger


Preheat oven to 170°C and line a slice tray with baking paper.

Firstly make the oat base by heating the butter, sugar and golden syrup together in pot until melted.

Mix in the oats, flour, coconut and ginger, stir to combine.

Press into the prepared slice tray and bake for 20-25 minutes until a pale golden colour.

While the oat base is cooking make the ginger topping. Heat together butter and golden syrup in a pot until melted and starting to bubble.

Stir in the icing sugar and ground ginger and mix to combine evenly. Spread this mixture over the oat base when it is cooked and while it is still hot.

Stud the top with pieces of crystallized ginger (optional).

Cut into squares while still warm.

Store in a sealed container for up to a week.


I like to use a small slice tray so that the mixture does not spread out too much, that way you have a high, chunky slice that can be cut quite small but still gives a good mouthful. This gives a good base to topping ratio… so I have been told.

The topping can be slightly reheated to a more spreadable consistency if needed.

Storing this slice in the fridge gives it a lovely cold bite… I also like it straight out of the freezer, chewy and yum.

I love seeing your creations, so if you bake this please tag @life.with.janet on Instagram so I am notified 💕


This is a blog that aims to share beautiful recipes, crochet ideas, travel inspo, mosaic art… and more

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s