Ginger crunch

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

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

Cream butter and sugar until light and fluffy.
Sift flour, baking powder and ginger together.
Mix into creamed mixture.
Turn dough out onto a lightly floured board. Knead well.
Press dough into a greased 20x30cm sponge roll tin.
Bake at 190°C (375°F) for 20-25 minutes or until light brown.
When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
Heat until butter is melted, stirring constantly.
Pour hot ginger icing over base while hot and cut into squares before it gets cold.