125g butter softened
1/2 cup Chelsea White Sugar
1 1/2 cups flour
1 tsp baking powder
1 tsp ground ginger

Ginger Icing
75g butter
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.

Ginger Icing
In a small saucepan combine butter, Icing Sugar, golden syrup, and ginger. Heat until butter is melted, stirring constantly.