Ginger Crunch
- 125 g butter
- 125 sugar
- 200 g flour
- 1 tsp ginger
- 1 tsp baking powder
Cream butter and sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin. Bake 20-25 minutes at 190 degrees. Put into a saucepan 4 tbsp butter, ½ cup icing sugar, 1 tbsp golden syrup and 2 tsp ginger. Heat until melted and pour over cake while hot. Cut into squares before it gets cold.