This Gingery morsel sent memories of home flooding back. Most New Zealanders would recognise this as a solid a kiwi classic, and once tried, it's obvious why. A crisp, buttery base with a yummy ginger fudge topping. Many recipes suggest using crystallised ginger, but the Edmonds version calls for nothing more than what you will already have in your cupboard... or tucked away in your rucksack!
Ginger Crunch (Edmonds)
125g butter
1/2 c sugar
1 1/2 c flour
1 tsp baking powder
1 tsp ground ginger
Topping
75g butter
3/4 cup icing sugar
2 tbsp golden syrup
3 tsp ground ginger
Pre-heat oven to 190 degrees. Cream butter and sugar until light and fluffy. Sift in flour, baking powder and ginger. Mix together and press it firmly into your lined slice tin. Bake for 20-25 minutes or until golden. With about 5 minutes of baking time remaining, heat the butter, icing sugar, golden syrup and ginger in a saucepan, stirring constantly. Pour over the hot base and leave to set.
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