Ginger Crunch Biscuits

Preparation

• Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

• Cream 125g (5oz) of the butter with the caster sugar together until light and fluffy. Sift the flour, baking powder and ½ tbs of the Ground Ginger together and stir into the creamed mixture.

• Turn dough out onto a work surface, knead well. Press dough into a greased lined 20x30cm tin. Prick lightly with a fork and bake for 20-25 minutes or until light brown.

• When there is about 5 minutes of cooking time left, make the topping by combining the remaining butter, icing sugar, golden syrup and Ground Ginger. Heat until butter is melted, stirring constantly.

• Pour the hot Ginger icing over base while hot, leave until cool, and then cut into squares.