Preheat oven to 180 degrees celsius (fan forced). Grease and line a 20cm x 30cm baking tray with baking paper and set aside.

Cream butter and sugar together until pale and fluffy.

Add the sifted plain flour, baking powder and ginger and mix to combine (it will be quite dry and crumbly).

Knead the dough on a floured board until it comes together.

Press the dough firmly into the prepared tin and smooth the top with a spoon.

Bake for 20-25 minutes or until lightly golden.

To make the icing, place the butter, golden syrup and ginger into a saucepan over medium heat and stir until the butter has melted. Mix through the sifted icing sugar until smooth.Alternatively, place the butter, ginger and golden syrup into a microwave-safe bowl. Heat on 50% power for 3 minutes or until melted. Sift over the icing sugar and mix together.

Pour the icing over the warm slice.

When the icing has just set, cut into slices.

Preheat oven to 180 degrees celsius (fan forced). Grease and line a 20cm x 30cm baking tray with baking paper and set aside.

Cream the butter and sugar on Speed 4 until pale and creamy (scraping down the sides occasionally).

Add the sifted plain flour, baking powder and ground ginger and mix for 6 seconds on Speed 6. Knead for 1 ½ minutes on Interval Speed.

Press the dough firmly into the prepared tin and smooth the top with a spoon.

Bake for 20-25 minutes or until lightly golden.

Place the butter, icing sugar, golden syrup and ground ginger into the Thermomix bowl and melt for 3 minutes on Speed 3, 80 degrees, or until melted.

Pour the icing over the warm slice.

When the icing has just set, cut into slices.