Ginger. Crunch.

It's Gingery. And it Crunches. Hence, the name.

The top layer - of caramel colour and disposition, is a glace icing cooked with golden syrup, butter, ginger and icing sugar. It sets firm after you've poured it onto the...

Bottom layer - golden brown when you take it out of the oven, and soft. After it's had that icing spooned, and spread over it - and after you've left it on the bench for a while to harden, it literally crunches. These two components naturally complement each other, the one being soft, and the other.. crunching.

This simple, unassuming iced biscuit is pretty much a slice out of New Zealand's history. It's quintessentially an Edmonds recipe, and Edmonds is more New Zealand than New Zealand. Its sweet, buttery simplicity is straight from the days when all good citizens of our free country ate simple fare and liked it.

Let's take another, long look at the non-beautiful yet taste bud-inspiring goodness:

And here's a revolution in ginger-crunch making: pictures in icing..
Mmmmm. Yes, please. Here's a recipe for this incredibly taste-bud stimulating, warm, melting, spicy, buttery deliciousness. Go on, make it. You'll get an incredibly unhealthy addiction.

-Lydie