Takaka Ginger Crunch


Takaka Ginger Crunch

Takaka Ginger Crunch. Meet your favourite new slice. 

Makes 28 squares


150g butter

2 tbsp golden syrup

3⁄4 cup brown sugar

3⁄4 cup desiccated coconut

1 1⁄2 cups rolled oats

3⁄4 cup plain flour

1 1⁄2 tsp baking powder

2 tsp ground ginger


Ginger Icing

100g butter

2 cups icing sugar

3 tbsp golden syrup

5 tsp ground ginger


Preheat the oven to 180°C. Line a 20 x 30cm slice tin with baking paper. In a large saucepan, over a low heat, melt together butter, golden syrup and brown sugar. Remove from the heat.

Mix all dry ingredients together in a bowl, then add to the saucepan. Mix thoroughly. Press into slice tin. Bake in oven for 15 minutes. Mark into squares while still warm.

Meanwhile, make the ginger icing by combining all ingredients in a saucepan over a low heat. Stir until melted, then beat until very smooth. While the mixture is still hot, spread over the warm base. Set aside to cool. When completely cold, cut through the icing and separate the squares.



Some slices need the base to be cooked before adding the filling and topping. Usually done by blind baking, this ensures the base stays firm and crisp and is not made soggy by the filling.



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