Bake a beloved Kiwi classic with rich, buttery flavour and warming ginger spice.
The Secret Kiwi Kitchen Ginger Crunch Slice Mix makes it easy to create one of New Zealand’s most iconic slices. Featuring a buttery shortbread-style base and a smooth, glossy ginger icing made with real ground ginger, this nostalgic favourite delivers the perfect balance of sweetness and spice. Simply add butter for a homemade treat that’s perfect for sharing, gifting, or enjoying with a cup of tea.
Personalise your bake with candied ginger, toasted coconut, chopped nuts, or a touch of lemon zest for your own delicious twist.
Features:
- Makes a classic New Zealand Ginger Crunch slice
- Rich buttery shortbread-style base
- Smooth ginger icing made with real ground ginger
- No artificial flavours
- Makes 12 generous or 16 smaller slices
- Simply add butter
- Ideal for afternoon tea, lunchboxes, bake sales, and entertaining
- Made in New Zealand using premium local and imported ingredients
Ingredients: Flour (Wheat Flour, Vitamin (Folic Acid)), Icing Sugar, Caster Sugar, Ground Ginger (2.4%), Baking Powder (Raising Agents (450, 500), Maize Starch), Sea Salt, Ground Cinnamon. Allergens: Contains: Wheat, Gluten. May contain: Egg, Milk, Soy, Peanut, Tree Nuts, Sesame.
Bring a timeless Kiwi favourite to your kitchen with an easy-to-make slice everyone will love.
Secret Kiwi Kitchen was launched in 2020 during Auckland’s second lockdown by Devonport mums Lauren Lulu Taylor & Clare Gallagher to help brighten their local community. “We believe in the magic of home baking and the power of spectacular sweet treats to brighten any day.”
Add from your pantry:
- For the Base: 200g (3/4 cup + 2 Tbsp) butter
- For the Icing: 100g (7 Tbsp) butter, plus 1-3 Tbsp golden syrup or honey (optional)
- Topping (optional): candied ginger or nuts
Ingredients: Wheat flour, brown sugar, cane sugar, white chocolate, desiccated organic coconut (sulphite-free), cornstarch, sodium bicarbonate (raising agent), sea salt.
Allergens: Wheat, Dairy. Allergens, including egg and nuts present in the kitchen facility
Method:
- Preheat the oven to 180°C
- In a large mixing bowl whisk together the eggs & vanilla. Slowly add slightly cooled melted butter. Pour in mix contents and stir until well combined. The batter will be thick like cookie dough.
- Press batter into a 20cmx20cm brownie tin lined with baking paper.
- Bake for 22-25 minutes for a soft gooey centre or 25-28 for firmer. Test by inserting a cake tester into the centre, it should come out clean for firm or a little gooey for soft. Tops and edges should be light brown and crispy.
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