125 g butter
1/4 cup Chelsea Caster Sugar
1 cup flour (plain)
1/2 tsp baking powder
1/2 tsp ground ginger

Topping
30g butter
1 tsp vanilla essence
2 Tbsp Chelsea Golden Syrup
2 tsp ground ginger
2/3 cup Chelsea Icing Sugar

Beat butter and Chelsea Caster Sugar until smooth. Sift in flour, baking powder and ginger. Mix together well to form a dough, kneading until smooth. Press firmly into a 20cm rectangle or square microwave proof dish. Cook on med high in the microwave for 6 mins.

Topping
Place butter and Chelsea Golden Syrup in a bowl and microwave on high for 30 seconds to melt.
Stir in vanilla essence, ginger and Chelsea Icing Sugar and whisk well to combine.
Spread topping over the hot base.
Leave to cool and cut when cold.