125g softened butter
1/4 c sugar
1 1/2 c plain flour
1 tsp baking powder
1 tsp ground ginger

ginger icing:
75g butter
3/4 c icing sugar
2 T golden syrup
3 tsp ground ginger

Cream butter and sugar until light and fluffy. Sift dry ingreds and mix into creamed mixture. Turn dough out onto a floured board and knead well. Press into lined/greased 20 x 30 cm sponge tin.
Bake at 190C for 20-25 mins or until light brown.
Put all icing ingreds into a saucepan and heat until butter has melted, stirring constantly. Pour hot ginger icing over base. Cut into squares while still warm

Recipe adapted from Edmonds Cookbook.
Ginny has adapted her own version of this tasty morsel. Pics and recipe coming when she next makes it!