1970s Ginger Crunch Recipe

I’m off to a party tonight and thought I’d be helpful and bring along a salad for the dinner.
Well… that idea didn’t go down too well! There was a bit of a groan from the family, and my daughter gently (but firmly!) suggested I make Ginger Crunch instead.

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And I must say—Nisha was right. It was a much better idea!

This recipe came from one of those old magazines I’ve had tucked away for years. I’ve pulled it out time and time again whenever I feel like something sweet with a good gingery kick. It’s that classic slice we used to make in the ‘70s—just how I remember it.

Right now, my kitchen smells absolutely glorious. There’s that unmistakable smell of baking—warm butter mingled with spicy ginger. It just makes the house feel cosy.

The base is made with good old rolled oats, which gives it that nice chewy texture that makes it hard to stop at one piece. Almost healthy… maybe?

Once the base is baked, it gets topped with a lovely gingery icing that really delicious. I like to finish it off with chopped crystallised ginger—because I’m a bit of a ginger nut—but if that’s not your thing, just leave it off.

My Take on the Recipe

• I use a small slice tin so the mixture stays nice and thick—makes a lovely chunky piece that you can still cut into dainty squares.
• If the icing firms up too quickly, just warm it gently so it spreads easily again.
• Pop the slice in the fridge to chill—it gives it a nice bite.
  (I’ve even been known to sneak a piece straight from the freezer. It’s chewy and just delicious!)

So, no salad from me tonight—but I think this will go down a treat!

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Bonus: Ginger Slice quantities that makes enough to feed a rugby team.

For the base

• 80g rolled oats
• 140g self-raising flour, sifted
• 30g fine desiccated coconut
• 12g ground ginger
• A pinch of salt
• 150g butter
• 120g caster sugar
• 90g golden syrup

Method

1. Line and grease a 30cm square cake tin or baking dish with baking paper. Preheat oven to 180°C.
2. In a bowl, combine oats, flour, coconut, ginger and salt. Mix well.
3. Heat butter, sugar, and golden syrup together until melted. Do not boil. Add the butter mixture to the oat mixture and stir well.
4. Press base into the cake tin, then bake at 180°C for 15–20 minutes, or until golden brown. While the base is baking, begin the icing below.

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For the icing

• 375g butter
• 315g golden syrup
• 900g pure icing sugar, sifted
• 30g ground ginger
• 250g crystallised ginger, sliced (to garnish)
• Salt flakes, to taste

Method

While the icing is still hot, pour it over the hot base.

When the base is almost ready, make the icing by heating the golden syrup, ginger, and butter together until melted and just beginning to simmer. Remove from the heat and stir in the icing sugar until smooth.

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