ginger crunch

~base~
300g flour
75g dessicated coconut
1t baking powder
50g crystalised ginger
225g sugar
250g cold butter, diced
~topping~
150g butter
50g golden syrup
25g finely diced crystalised ginger
200g icing sugar

Preheat oven to 180C. Grease & line 26X38cm(ish) slice tin. Blitz dry ingredients in food processor, then add butter and pulse until the mixture resembles fine breadcrumbs. Turn into tin and press gently. Bake for 25 minutes or until pale brown. Melt butter and golden syrup with ginger in a saucepan. Remove from heat and whisk in icing sugar. Pour over base, spreading evenly and refrigerate for an hour. Cut into small squares.