Melt together:

110g butter

100 sugar

1 tbsp golden syrup

Add:     1 beaten egg

To the wet mixture, add:

300g Gluten Free Cake and Biscuit Mix

1 tsp Gluten Free Baking Powder

1 tsp ground ginger

¼ to ½ cup finely chopped crystallise ginger

Spread the mix in a Swiss roll tin, and bake 20 – 25 minutes at 180C, until golden brown and firm to touch.  You will find the mix a bit sticky, but just gradually work it into the corners with the backs of your knuckles!

While still warm, ice with:           40g butter, melted with 30ml (2 tbsp) golden syrup.

Mix into this ½ tsp ground ginger and 1 cup icing sugar.

You may need to warm this mix in the microwave to get it to blend well and produce a spreadable consistency.

Allow to cool in the tin, then slice into squares.

This mix produces a slightly chewy slice, not a crunchy product.  It is very pleasant, and not too strongly ginger flavoured.  If you are a ginger enthusiast, increase the amounts of both ground and crystallised ginger to suit your tastes.