Ginger Crunch

Featuring a buttery, irresistable shortbread-style base topped with a sweet, gingery caramel icing, ginger crunch is an all-time New Zealand favourite. Another in the long line of amazing things Kiwis have shared with the world, ginger crunch first sprung from the iconic Edmonds Cookery Book. Dating back to 1908, this is NZ's best-selling book of all time, and is so ubiquitous that a complimentary copy was once sent to couples on the announcement of their engagement and has been honoured with its own postage stamp.

Getting a top-notch ginger crunch is all about the icing to base ratio. Aim for about two thirds base to one third icing, and don't worry if your base rises and collapses while it's cooking. You can even it out by pushing the sides down before leaving it to cool. If your icing is too thick, then add a little milk to thin it out, or use some extra icing sugar if it's looking a bit too runny.

If you love your slices on the spicier end of the spectrum, sprinkle some diced crystallised ginger on the top, and some salted pistachios will cut through the sugar levels for those who have less of a sweet tooth.