Ginger Crunch

• 6oz butter
• 4oz sugar
• 10 1/2oz flour
• 1 1/2 t ground ginger
• 1 1/2 t baking powder
• TOPPING:
• 2oz butter
• 4oz icing sugar
• 4 t golden syrup
• 2 t ground ginger

Cream butter and sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin. Bake for 20 to 25 minutes at 190C.

TOPPING: Heat all ingredients in a pot until melted. Pour over cake when hot, and cut into squares before it gets cold.

Time: 25 minutes
Source: Modified Edmonds recipe, page 38 1978 ed.