Takaka Oaty Ginger Crunch

Wholemeal Cafe Takaka

Ingredients

  • 150 g butter
  • 2 tablespoons golden syrup
  • 3/4 cup brown sugar
  • 3/4 cup coconut
  • 1 1/2 cups rolled oats
  • 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 4 tablespoons butter
  • 4 teaspoons golden syrup
  • 2 teaspoons ground ginger
  • 8 tablespoons icing sugar

Method

Preheat oven to 180 C. Melt butter, golden syrup and brown sugar in a saucepan; remove from heat. Mix the dry ingredients together in a bowl; stir into the pot and mix thoroughly. Press mixture into a non-stick or lightly greased 20 x 30cm slice pan; bake for 15-20 minutess . Mark into square while still warm. When cool, ice with hot ginger icing:

Heat all icing ingredients in saucepan until melted; beat until smooth and pour over the cool base. When completely cold cut through icing and separate squares

NOTE:  the recipe photographed has been made with a thicker icing which is my preference.  To make this increase the icing sugar, mixing until it is thick and smooth.
Helen

 

 

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30 thoughts on “Takaka Oaty Ginger Crunch

  1. Saw the recipe on foodlovers site in the afternoon Same night made the recipe. Next day to the church fair. Of course, We had to taste, just so yummmmy. will be a family favourate.

  2. I was given a container full of this Oaty Crunch made by a dear
    friend. Now I have the recipe I look forward to making it myself.
    5 stars from me.

  3. Oaty Ginger Crunch.
    Nice recipe, but please split ing’s for base and toppings, would make life esier for me & grandkids

  4. Love, love, love this Ginger crunch recipe. I substitute the flour for ‘Gluten free flour’ and it works well.
    Thanks Helen, love your recipes, they are always such a reliable success.
    I cant wait to get my hands on your new book. I hope it is going well.

  5. Have tried this and it is yummy. Plus it fits in my bench oven which I bought to help keep the power down as there are only two oldies here! I even sent the recipe to friends in Christchurch, Westport and Karamea!!

  6. Used to make ginger oat crunch years ago but couldn’t find my recipe today and found this one – pretty much identical to what I . recall was in the one I used to make. I used to ice it with a vanilla icing – i cing sugar creamed into butter and a good vanilla essence for flavouring. YUM! Now to see if this is the same recipe :-)

  7. I have seen this recipe before and noticed that the icing is spread over the cold base. Most recipe say to spread the icing when the base is still hot. Is there a reason for letting the base cool beforehand? I am a novice at this – hence a possibly “stupid” question.

  8. This recipe is delish, I have been making it for a few years. I double recipe & bake in my large roasting dish & freeze half— freezes well. The best I have tasted

  9. I made this on Sat after reading about your trip to Wanaka Helen. It was so yummy and went down a treat with all of my family. Making it again to take away on holiday.