Oaty ginger crunch

This has become a favourite recipe in our household, after seeing it at a number of cafes down south we were able to trace it back and get the recipe from Vudu Café in Queenstown. I hope you love it just as much.


Oaty ginger crunchBase:

  • 2 tbsp. golden syrup
  • 150g butter
  • ¾ cup sugar
  • 1 tbsp. crystallised ginger finely chopped
  • 1 cup rolled oats
  • ½ cup almonds roasted and chopped
  • ¾ cup self-rising flour
  • ½ cup desiccated coconut


  • 100g butter
  • 4 tsp ground ginger
  • 5 tbsp. golden syrup
  • 2 cups icing sugar


Preheat your oven to 170 C and grease and line a 21cm x 27cm baking tin.

Base: Melt the golden syrup, butter, sugar and ginger in a pot. Add the rest of the ingredients, stir well and press into the prepared tin.

Bake for 20 minutes.

Allow to cool then start on the icing.

Icing: Melt all the ingredients in a pot, beat well and pour over the cooked base. Top with chopped pistachios or ginger and set before cutting.