Ginger Crunch Slice

125g butter
125g caster sugar
215g plain flour
1tsp baking powder
1tsp ground ginger

glaze-

30g butter
60g Icing sugar
2 tsps golden syrup
1tsp ground ginger

Preheat oven to 160c.  Lightly grease an 18x28cm slice pan
Cream butter and sugar together until light and fluffy
Sift the flour, baking powder and ginger together and fold into the creamed mixture.  Mix well and press into the prepared pan.  The mixture is stiff and you may need to use the back of a large metal spoon to press the dough to an even thickness.  Bake for 35-30 mins, then remove to cake rack

For the glaze, place the butter, icing sugar, golden syrup and ginger in a pan and heat gently to melt the butter.  Increase the heat and boil for 1 min.  Pour the glaze over the hot biscuit base.  Cut into squares while still warm