That first addictive mouthful of sweet sticky ginger gets you hooked for a lifetime. The ginger just lingers in your mouth and sits on the tongue.
It is a recipe that has been a tradition and staple in many a kiwi home since the mid-fifties. It is an Edmonds Classic. It will never go out of fashion.
It can be a bit tricky to make. Too big a pan and it won’t work, to small a pan and the base becomes like a shortbread biscuit. It has to be cooked in a 20x30cm pan. Get a ruler and measure your pan. No other size will work.
You want the base to be thin, it is a crunch, and it is crumbly. Otherwise, it is not ginger crunch.
The recipe says to knead it; I never knead; I just tip it into the pan and press it out and try to get it flat as possible. I have used a tin can to roll it out in the pan to help achieve an even base.
When baking it is easy to burn it. I always set the timer for 20 minutes and check it at that time. You just want a nice even color.
Take it out the oven, invert in onto a cake rack (cooling tray) and pour over the hot icing that sinks into the base. You want the icing to go to the sides, so keep on spreading it. It never seems like enough, but it is. If you double the quantity of icing it, becomes too sweet and sickly.
Cut into pieces when cool, and it is best eaten the day after when made. It’s like it seems to grow up and mature.
When it comes to the ginger, some people decrease the ginger, but it is not the same, it becomes insipid and lacks punch.
I make my own dehydrated ginger; that has a bright, fresh taste to it and adds a flavor that none can compare with. So if you own a dehydrator, it is worth making your own powdered ginger.
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