I think I've nailed it with this version of ginger crunch. It's a winning combination of Mama Chan's recipe and Al Brown's mother's recipe. My secret ingredient is buckinis! I made my own by sprouting buckwheat groats then dehydrating overnight until they were dry. They definitely add a special 'crunch' to ginger crunch.

115g butter
1/3 c sugar
1 1/4 c flour (I use spelt)
2 Tbs semolina
1/2 c buckinis
1 tsp baking powder
2 tsp ground ginger

Preheat oven to 180C. Line a 30x20cm slice tin.
Cream butter and sugar in a large bowl. Sift in flour and mix in rest of ingredients. The mixture should be a loose crumb. Press the mixture into the baking tin and bake for 15-20 minutes until cooked through.
Meanwhile, make the icing.
4 Tbs butter (about 60g)
1/3 c icing sugar
1 Tbs golden syrup
2 tsp ground ginger

Melt ingredients in a saucepan over low heat. Pour over the warm base then cut the crunch before it is fully cooled with a warm, wet knife. Leave to set in the tin.

This is the best ginger crunch I've ever made.