Iced Ginger Shortcake

Ingredients

Base

150g/ 5oz plain flour

50g/ 2oz caster sugar

1 tsp baking powder

1 tsp ground ginger

115g/ 4oz marg or butter

Topping

115g/ 4oz caster sugar

1 tsp ground ginger

50g/  2oz marg

1 tbsp syrup

Method

Base

Cream marg/butter and caster sugar, sift in dry ingredients. Spread into well greased 20cm/8 inch tin. Bake at 160C/320F for 45 minutes.

Topping

Heat all ingredients on low heat until marg/butter is melted. Pour over base as soon as it comes out of the oven. Cut into squares while still warm.