Crunchy Ginger biscuit, topped with a sweet Ginger iced topping.
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.