ANZAC Ginger Crunch

Makes 16



Prep Time


Cook Time



ANZAC Ginger Crunch

  • 1 cup each: rolled oats, and flour
  • 2/3 cup each: brown sugar, and coconut
  • 125g butter
  • 2 tablespoons each: golden syrup, and water
  • ½ teaspoon baking soda


  • 150g butter
  • 1 ½ cups icing sugar
  • ¼ cup golden syrup
  • 2 tablespoons ginger

Topping (optional)

  • 1/3 cup each: toasted thread coconut, crystalised ginger – chopped


Preheat oven

  • Preheat oven to 170oC (160oC fan bake). Line a 20cm x 30cm slice tin with baking paper.

Cake mix

  • In a medium bowl combine the rolled oats, flour, brown sugar and coconut together.
  • In a small saucepan melt the butter, golden syrup and water together. Add in the baking soda and stir.
  • Pour the butter mixture into the oat mixture and combine. Press into the prepared tin and bake for 20 – 25 minutes until golden.


  • Melt the butter. Add in the remaining ingredients and pour over the warm slice.
  • Top with the toasted thread coconut and crystalised ginger if desired.