Gingerbread Crunch Cake Bars recipe

These are a nice alternative way to enjoy the taste of ginger, with different texture. Try them with a cup of coffee mid-afternoon for a deliciously filling snack.


  • 250g plain flour
  • 200g caster sugar
  • 115g margarine
  • 225g buttermilk
  • 2 tbsp. black treacle
  • 1 egg
  • 1 tbsp. ground ginger
  • 1 tsp. ground cloves
  • 1 tsp. bicarbonate of soda
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • Pinch of salt


  1. Preheat the oven to 190C/gas mark 5.

  2. Line and grease the insides of a 23cm square cake tin.

  3. Cream together the sugar and margarine. Add the flour, spices and salt. Give this a mix until it resembles dough. Once it resembles dough, divide it in half. Set half aside.

  4. To the other half, add in the buttermilk, vanilla extract, bicarb, baking powder, treacle, and egg. Give this a good mix. Spread over the bottom of the cake tin.

  5. Put the other half of the dough you set aside earlier on top of this one. Spread out so you have two equal layers.

  6. Cook for thirty minutes.

Once fully cooled, cut these into bar sized pieces. You could also wrap these in cellophane and pop them in your lunchbox, or give them as gifts.

Recipe Details:

  • Author: Laura Young.
  • Published:

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