400g butter
1 1/2 cups crystallised ginger
2 cups Chelsea White Sugar
3 eggs
4 cups flour
1/2 teaspoon baking powder

For the icing
25g butter
1 tablespoon boiling water
1 teaspoon ground ginger
2 cups Chelsea Icing Sugar

Preheat oven to 180°C. Line a deep 20 x 30 cm baking tray with baking paper and spray with non-stick baking spray.

Microwave the butter and crystallised ginger in microwave proof bowl until the butter melts. Allow to cool, then place in a food processor, chopping up the ginger until it forms a thick paste. Add the sugar and eggs, then mix in the flour and baking powder. Transfer to the prepared tin and bake for 35 to 40 minutes. Cool in the tin.
When cold, prepare the icing by melting butter, adding 1 tablespoon boiling water, then beating the ginger and icing sugar until the mixture is smooth and spreadable.
A little extra boiling water may be required to get the right consistency. Spread icing over the slice and allow to set. Cut into pieces when cold.