190g Tararua Butter, softened
3/4 cup Chelsea White Sugar
2 1/4 cups Edmonds Standard Grade Flour
1 1/2 tsp Edmonds Baking Powder
1 1/2 tsp ground ginger

Ginger Icing
120g Tararua Butter
1 1/4 cups Chelsea Icing Sugar
3 Tbsp Chelsea Golden Syrup
5 tsp ground ginger

Preheat oven to 190°C bake. Line a 22cm x 28cm sponge roll tin with baking paper.

Cream Tararua Butter and Chelsea White Sugar together until light and fluffy. Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and ginger into the creamed mixture and mix well. The mixture will be quite crumbly. Tip into the prepared tin and press down with the back of a spoon until you have a nice flat surface.

Bake for 25 – 30 minutes or until lightly golden. Pour the ginger icing over base while still hot, leave to set for half an hour, then cut into squares before it gets cold.

Ginger Icing
In a small saucepan combine Tararua Butter, Chelsea Icing Sugar, Chelsea Golden Syrup and ginger. Heat until butter is melted, stirring constantly.