Preheat the oven to 180C and line a 21 x 21cm square pan with greased baking paper or tin foil. TIP: make sure you have over hang with the paper so you can lift the square out of the tin later.

Base first: Chop up the butter and zap it for 30 odd seconds in the microwave. Note: you don't want it to melt - just go nice and soft. Mix in the sugar with a whisk, then stir in the other dry ingreients.

Once it's mixed into a dry dough, press that mixture into the tin and bake for about 10 mins or until it goes a wee bit brown.

Get your icing made while the base is baking. Chuck the butter, ginger, golden syrup and water into a pot and melt over a LOW heat until it's smooth. Sift in the icing sugar and stir with a fork until it's completely mixed in.

When the base comes out of the oven, while it's still warm, pour the icing over the top and spread out to an even thickness.

Chuck the whole lot in the fridge and cool for a few hours then remove from the tin and chop up.