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Preheat the oven to 180°C/350°F/Gas mark 4. Line a deep-sided 18 x 27-cm (7 x 10¾-in)
shallow baking tin with baking parchment.
To make the base, put the flour, sugar, baking powder and ginger in a food processor. Pulse several times to combine then add the butter. Process for about 30 seconds, or until the mixture resembles fine breadcrumbs. This can also be done by hand. Press the mixture evenly into the tin and level off, using the back of a spoon.
Bake for 20–25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
To make the icing, put the butter and golden syrup in a medium saucepan and heat until just melted. Add the sifted icing sugar and ginger and cook for a further 1–2 minutes, stirring constantly until smooth. Remove from the heat and poor over the base. Leave to set. Remove from the tin and cut into squares or triangles to serve.
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