Edmonds Ginger Crunch

• 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

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

butter, sugar, standard plain flour, baking powder, ground ginger, icing, butter, icing sugar, golden syrup, ground ginger

Taken from www.food.com/recipe/edmonds-ginger-crunch-152535 (may not work)