150g unsalted butter
4tbsp golden syrup
225g icing sugar
1/2tsp ground ginger (the original recipe called for 100g fresh root ginger, but I didn’t have any)
Preheat oven to 180 and line a 20cm by 20cm baking tin.
For the base, cream the butter, sugar and spices until well combined. Fold in the flour and baking powder.
Put the mixture into the tin in an even layer and bake for 15minutes until lightly golden. Remove from oven and allow to cool slightly.
Place all topping ingredients into a saucepan and bring to a simmer. Simmer for 5 minutes, stirring all the time. Pout mixture over the base and leave in the fridge to cool. When cold, use a warm knife to cut into slices.
This is SUPER sweet! If you didn’t want it to be as thick, i’d suggest either using a larger baking tin or just reducing the incredients for the topping by a third. It’s very spicy too; has a real nice kick to it! I wonder how this would taste with some dark chocolate melted on top of it too??? x