Miriam: Ginger Crunch is having a resurgence in my household. And I love it! I think the Edmond's Cookbook recipe is pretty good, but, it is made soooo much better when you double (or triple) the topping of the fudge-like ginger goodness.
Becs: I really rate these crispy little lavosh made by 180 degrees (they don't seem to have a website?) I have tried all their lavosh variants and the black and white sesame seed is by far my favourite; the others seemed a bit 'flavoured' or oversalted. These little crackers are brilliantly crunchy and super served with a bowl of garlicky hummus. Not too expensive either - about $4 from memory - I stocked up at the supermarket before Christmas when all these sort of treaty things were on special.