Cream the butter and sugar together until light and fluffy. Sieve the flour, baking powder and ginger together and beat into the butter and sugar mix.
Press into a 9'' by 9'' tin and bake at 350F/180C for 25-30 minutes.
Melt the butter and golden syrup in a medium saucepan. Once melted, sift in the icing sugar and ground ginger and mix until smooth. Pour and spread the topping onto the base and smooth out with an off-set spatula.
Cut into squares and enjoy!
Recipe by at https://laurasglutenfreekitchen.com/2020/08/gluten-free-ginger-crunch-slice/