Ginger Shortbread - cooking recipe

Ingredients

For the cookies
4 ounces unsalted butter
2 ounces caster sugar or 2 ounces superfine sugar
10 ounces all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
For Icing
2 ounces unsalted butter
2 tablespoons golden syrup or 2 tablespoons honey
3/4 teaspoon ground ginger
1 ounce candied ginger, cut in small pieces (optional)
4 tablespoons powdered sugar or 4 tablespoons icing sugar

Preparation

Cream the 4 ozs butter with the sugar.
Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
Put into a greased shortbread pan (or a 7-8\" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
Pour the icing over the hot shortbread and let it cool a little.
When the icing has cooled a bit, decorate the top with pieces of candied ginger.
Cut shortbread into shapes (wedges or rectangles).
Cool completely before removing from pan.
*Note:You may leave out the candied ginger- some may find it too spicy, especially children.