Warming ginger spice in an iced shortbread style slice
Preheat the oven to 180°C/350°F/Gas mark 4
Line a deep-sided 18 x 27cm shallow baking tin with grease-proof paper.
To make the base, put the flour, sugar, baking powder and ginger into a mixing bowl and combine together.
Grate in the butter. Using your fingertips rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
Heavily press the mixture evenly into the tin so it is well compressed and flatten well using the back of a spoon.
Bake in the oven for 20–25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
Whilst the base is cooling make the icing by putting 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 few more minutes, stirring constantly until smooth
Remove from the heat and pour over the cooled base
Leave to set in the fridge until set.
Remove from the tin and cut into squares.
For a hint of ginger use 1tbsp in the icing, for a strong taste use 2tbsp.
Store in an airtight container for up to a week.