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Updated: Sep 10, 2020

Sarah is a GB from our Dunedin Chapter and she is renowned for her ginger crunch. A regular in her GBB baking boxes, Sarah has kindly shared her recipe with us so you are able to create it for yourself.

In her own words, Sarah shares why she enjoys volunteering for GBB.

“I love baking for GBB because it's a chance to give back to the community. I love baking and being able to share something you have made with others. It’s is a really simple way of helping out, especially when someone is having a tough time. Hopefully, my baking can bring a smile to someone's face despite their circumstances”.

Thank you for all of your mahi Sarah!

This week the Dunedin Good Bitches are having their chapter takeover on GBB’s social media pages. Make sure you share your final ginger crunch products with us by tagging us on Facebook (@GBBaking) and Instagram (@good_bitches_baking).

Sarah's Ginger Crunch:


200g butter melted

1 cup self-raising flour

1 heaped cup coconut

1 heaped cup rolled oats

3/4 cups brown sugar


50g butter

1/2 cup icing sugar

1 tablespoon golden syrup

2 teaspoons ginger

Melt butter in a large saucepan. Add all other ingredients and mix well. 

Press into a greased or lined tin and bake at 180 degrees Celsius until cooked, about 20-25minutes. Allow the base to cool. 

If using the ginger icing, heat icing ingredients above in a small saucepan then pour over the cold base.

Alternatively, ice with your favourite icing flavour. Sarah recommends chocolate if ginger isn’t your cup of tea.

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