Ginger Crunch

Ingredients:

Base
125g Westgold butter
1/2 cup sugar
1 tsp baking powder
1 1/4 cups flour
2 tsp ginger

Topping
100g Westgold butter
1 1/4 cups sifted icing sugar
2 tbsp golden syrup
3 tsp ginger sifted

Method:

Base:

Preheat oven to 190°C.

Cream butter and sugar, then add baking powder, flour and ginger. Mix together, then press into a standard slice tin.

Bake for 20 min.

Topping:
Microwave all ingredients for 2 minutes then whisk.

Microwave for another minute, then whisk and pour over the hot base.

Cut the slice before it is completely cooled otherwise the base will crack. Then enjoy.