Al Brown's Mum's Ginger Crunch Recipe

I’m a proud New Zealander and I’m proud to tell stories about the country through its food. Food doesn’t have to be perfect; it’s people and place that create the memory and those are the special ingredients that make it taste so good. A recipe is like a culinary love letter – you keep passing it on. Someone will take my recipe and add something to it and then it will become their recipe and then they will hopefully pass it on. My mum’s ginger crunch will be passed on and who knows, in a couple of years’ time, it might be being made in Canada or wherever; there’s something inherently wonderful about that. — Al Brown, chef, restaurateur and author

AL BROWN'S MUM’S GINGER CRUNCHMakes: 20

Prep time: 8 minsCook time: 25 mins plus settingSkill level: 1 (Easy)

Base175 g butter¾ cup sugar1¼ cup plain flour1½ tsp ground ginger1½ tsp baking powder

Icing100g butter1 cup icing sugar2 Tbsp golden syrup4 tsp ground ginger1. Pre-heat the oven to 180C. Grease and line a 25 cm x 20 cm baking tin.

2. Cream butter and sugar together until pale. Sift in flour, ginger and baking powder and mix until combined. Press evenly into lined tin.

3. Bake for 20-25 minutes until base is firm to the touch. Remove from the oven and gently level out the base with the back of a spoon. Ice while the base is still warm.

4. Heat icing ingredients in a small saucepan. Stir until melted and combined.

5. Pour the icing over the warm base and spread out evenly. Leave to cool in the tin before cutting into squares.

TIP It is best to cut this slice in the tin, just before the icing is fully set, using a warm, wet knife.