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Ginger Crunch Recipe

When it comes to food, the word ‘Nostalgia’ can mean vastly different things to different people. However, in a New Zealand context, Edmonds baking powder — with its distinctive packaging, ‘sure to rise’ motto, and sun rays in the background is bound to spark a little nostalgia in everyone who grew up with parents who liked to bake.

This cookbook is available in AUT’s library resource (Call No.: 641.815 TIM). Enjoy!


• 125g butter, softened • ½ cup white caster sugar • 1½ cups standard flour • 1 teaspoon Edmonds baking powder • 1 teaspoon ground ginger

Ginger icing

• 150g butter • 1½ cups icing sugar • ¼ cup golden syrup • 6 teaspoons ground ginger


1) Preheat oven to 190°C.

2) Grease a 20x30cm rectangular baking tin.

3) Cream butter and sugar until light and fluffy.

4) Sift flour, baking powder, and ginger together and mix into creamed mixture.

5) Turn dough out onto a lightly floured board and knead well.

6) Press dough into prepared tin and bake for 25 minutes.

7) To make the ginger icing, combine butter, icing sugar, golden syrup, and ground ginger in a small saucepan. Heat until butter is completely melted, stirring constantly.

8) Pour hot ginger icing over base while still warm.

9) Cut into squares.


Melissa Koh is a third year BA student double majoring in Culinary Arts and English & New Media. Follow her dining and cooking adventures on Instagram: @melicacy.

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