Ginger Crunch

4oz (113 g) butter
4oz (113 g) sugar
1 1/2 c (180 g) flour
1 tsp b/pwdr
2 tsp ginger
pinch salt

Sift dry ingredients, and chop or rub in the butter. Add the sugar. Press into a flat buttered tin and bake in a moderate oven for 25-30 minutes. While still warm, ice with the following icing. Cut when cold.
Icing:
1 oz (30g) butter, 2 tsp golden syrup, melted together. Beat in 4 oz (113 g) icing sugar and 1 tsp ground ginger.

Source: GHB Cookery Book 1968