Ginger Crunch

Step 1: Grease a 19cm x 30cm (7 1/2" x 12") lamington pan and line base and side with baking paper, extending paper 5cm (2") above long edges of pan.

Step 2: Beat butter and sugar in a small bowl of an electric mixer until light and fluffy and stir in combined sifted flours and ginger and mix well with a wooden spoon.

Step 3: Press mixture evenly over base of prepared pan and smooth with the back of a spoon and cook in a moderate oven (180C/355F) for about 20 minutes or until lightly browned and then remove and cool completely in pan.

Step 4: To make icing, place butter and syrup in a medium saucepan and stir over a medium heat until just melted and then add combined sifted icing sugar and ground ginger and cook, stirring for about 2 minutes until smooth and glossy and then pour over the slice then spread evenly and sprinkle with glace ginger.

Step 5: Stand at room temperature until set and then lift slice from pan and cut into slices to swerve.

Step 6: TIP - slice can be made u to four days ahead and stored in an airtight container. You can replace glace ginger with crystallised gnger, if your prefer.