Edmonds Ginger Crunch - cooking recipe

Ingredients

125 g butter, softened
1/2 cup sugar
1 1/2 cups standard plain flour
1 teaspoon baking powder
1 teaspoon ground ginger
icing
75 g butter
3/4 cup icing sugar
2 tablespoons golden syrup
3 teaspoons ground ginger

Preparation

Cream butter and sugar until light and fluffy.
Sift flour, baking powder and ginger together.
Mix into creamed mixture.
Turn dough out onto a lightly floured board. Knead well.
Press dough into a greased 20x30cm sponge roll tin.
Bake at 190C (375F) for 20-25 minutes or until light brown.
When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
Heat until butter is melted, stirring constantly.
Pour hot ginger icing over base while hot and cut into squares before it gets cold.