Preheat oven to 180°C. Grease a 25 x 16cm slice tin with cooking oil spray and line with baking paper. Put sugar and 250g of the butter in a medium bowl. Beat using an electric hand mixer until light.
2.
Add flour and ginger and stir until well combined.
3.
Transfer to prepared tin and smooth surface with a spoon.
4.
Prick all over with a fork.
5.
Bake for 25-30 minutes or until golden. Set aside to cool.
6.
Meanwhile, put icing sugar, syrup, extra ginger and remaining butter in a saucepan over a low heat. Cook, stirring, until mixture is smooth.
7.
Spread icing over slice. Put in fridge for 1 hour or until set. Cut into 20 fingers to serve.
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Andre Martin
