Edmonds Ginger Crunch

Directions

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