125g butter, softened
1/2 cup Chelsea White Sugar
1 1/2 cups flour
1 tsp baking power
1 tsp ground ginger
3/4 cup Chelsea Icing Sugar
2 Tbsp Chelsea Golden Syrup
3 tsp ground ginger
Preheat oven to 190°C.
Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture.
Turn dough onto a lightly floured board. Knead well. Press dough into a greased 20 x 30 cm sponge roll tin.
Bake for 20 – 25 minutes or until light brown.
Pour ginger Icing over base while hot and cut into squares before it gets cold.
In a small saucepan combine butter, Icing sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.
Special thanks to the Edmonds Cookery Book for use of this Best Ever recipe
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