If our national census which takes place next week included a question about the nation's favourite biscuits, ginger crunch would be right up there with shortbread and chocolate chip cookies.
My best ginger crunch recipe was inspired by a sixties community cookbook : The Selwyn District Girl Guides 300 favourite recipes and was shared by a Mrs Hornblow.
The previous recipe in this book is a fudge cake from Mrs Mudoon ( could it be the Mrs Muldoon, ex Prime Minister's wife ?)
In recent years the icing has got thicker and thicker. In some cafes they make it thicker than the base.This can make ginger crunch overly sweet. In her recipe it was a mere glaze. I doubled the icing and crumbled some crystalised ginger on top. Nick loved it, and as my son is a man of perfect taste it must be good!
If you do like a fat layer oficing double the recipe.
4 oz of butter ( 125 gram) softened
1 teaspoon of baking powder
7 oz of flour ( 1 1/2 cups)
4 oz of sugar ( 1/2 cup)
1 teaspoon of ground ginger
Cream butter and sugar and add the dry ingredients. Knead well and press into a shallow greased tin ( a 20-30 cm sponge roll tin)
Bake 20-25 min at 375 degree C
Icing: Put into a saucepan
4 tablespoons of butter
8 tablespoons of icing sugar
4 teaspoons of Golden Syrup
2 level teaspoon of ground ginger
Heat until melted. Then pour over the base while still hot and cut into squares.
Sprinkle some crystalised ginger over the top