To start with you will need to make the base, it requires:
½ cup sugar
1 ½ cups plain flour
1 teaspoon baking powder
1 ½ teaspoons ground ginger
Cream the butter and sugar until light and fluffy. Sift in flour, baking powder and ginger and mix with the creamed mixture. Turn the dough out onto a lightly floured flat surface and knead well. Press the dough into a 20x30cm baking tin lined with baking paper and bake at 190˚C for 20 minutes or until it is a light golden brown.
I recommend making up the icing while the base is cooking, for the icing you will need:
1 - 1 ½ cups of icing sugar (add 1 cup and continue to add by the tablespoon until you have the desired colour/consistency)
2 tablespoons golden syrup
3 teaspoons ground ginger
Combine all the ingredients in a small saucepan and heat until the butter is melted while stirring constantly. Pour the hot ginger icing over the hot base and cut into 24 squares before it gets cold.