Ginger crunch (aka ginger slice) is a Kiwi classic that you'll find at almost every local bakery or cafe. These little squares of goodness feature a crunchy shortbread base, topped with a sticky, sweet and spicy ginger topping. This version, aptly named 'Meema's ginger crunch recipe' is often baked at home by Ash, my partner. Our kids fondly call her 'Meema' and think her ginger crunch is the absolute best! She's kindly shared the recipe and I'm pleased to pass it on to you today. 

Here are 5 reasons why you must try this ginger crunch recipe:

1. It goes tremendously well with a big pot of your favourite tea! Enjoy for morning tea, afternoon tea, an after-dinner treat - you name it! Plus, they are the perfect wee size as lunchbox fillers, too. 
2. This recipe has an extra kick of ginger for those who desire that extra spicy punch. Plus, the ingredients couldn't be simpler - we bet you already have them in your pantry and fridge. 
3. You could easily jazz up this ginger crunch by scattering roughly chopped crystallised ginger, roasted pistachios, or chunks of white chocolate over the icing as it sets. Switching out 1/2 cup flour for oats in the base is another good idea. 
4. You can easily make a double batch for special occasions or gifts. Who wouldn't appreciate receiving a tin of homemade ginger crunch? 
5. This ginger crunch also freezes well so you can whip them out as needed if last-minute guests show up on your doorstep. 

Okay, enough talk. Let's get baking! Switch your oven on, pop on some happy tunes, and you'll have something sweet and delectable to eat in less time than you think. 

For the base:

175g butter

3/4 cup brown sugar

1 1/4 cups plain flour

2 tsp ground ginger

1 1/2 tsp baking powder

For the icing:

100g butter

1 cup icing sugar

2 tbsp golden syrup

4 tsp ground ginger

Preheat the oven to 180 °C, and grease, then line a slice tin with baking paper.

In a large bowl, cream together the butter and sugar until light and creamy. Sift in the flour, ginger and baking powder. Mix until well combined, then press into the prepared slice tin.

Bake for 20-25 minutes or until golden and firm to touch. Remove from the oven, then gently press on the base using the back of a spoon to ensure it stays flat. 

Add all of the icing ingredients to a medium saucepan over low heat, and cook, while stirring constantly, until smooth. Pour over the base while it's still warm. 

Allow to set slightly, then slice into pieces using a warm, wet knife. 

Makes about 20 pieces.