Edmonds Ginger Crunch

Edmonds Ginger Crunch created by megan melb

This recipe is only found in the Edmonds cook book. This famous recipe from New Zealand is to die for. I grew up eating this and I can tell you, it's fantastic! I hope that people in different countries will love this just as we do here in New Zealand! Enjoy!

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Cream butter and sugar until light and fluffy.
  • Sift flour, baking powder and ginger together.
  • Mix into creamed mixture.
  • Turn dough out onto a lightly floured board. Knead well.
  • Press dough into a greased 20x30cm sponge roll tin.
  • Bake at 190C (375F) for 20-25 minutes or until light brown.
  • When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
  • Heat until butter is melted, stirring constantly.
  • Pour hot ginger icing over base while hot and cut into squares before it gets cold.
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RECIPE MADE WITH LOVE BY

@Chelsea_
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@Chelsea_
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"This recipe is only found in the Edmonds cook book. This famous recipe from New Zealand is to die for. I grew up eating this and I can tell you, it's fantastic! I hope that people in different countries will love this just as we do here in New Zealand! Enjoy!"
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  1. Christine K.
    Can I freeze this before slicing?
    Reply
  2. Courtney B.
    I always double the icing with this recipe - trick my grandma taught me.
    Reply
  3. Mark H.
    Sure it'll give you a heart condition but tastes great!
    Reply
  4. Vicki P.
    You can't beat the recipes in the Edmonds cook book delic
    Reply
  5. Max C.
    Fantastic recipe - my all time favourite ginger crunch recipe. I like to add finely sliced
    Reply
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