This is a quintessentially kiwi recipe, the base is delicious and very Anzac-style with the oats and golden syrup and then you cover it in a sweet and spicy icing.
I make this in a 22cm square tin and it is quite a thick base which means its more on the chewy side which is what I like. If you want a more crunchy base (like the traditional ginger crunch), you can halve the base recipe and cook for 15-20 minutes.
Base
2 1/2 cups flour
1 1/2 tsp baking powder
1 Tbsp ground ginger
1 1/2 cups brown sugar
1 1/2 cups oats
200g butter
1/3 cup golden syrup
Icing
125g butter
1/2 cup golden syrup
1 Tbsp ground ginger
2 cups icing sugar
Preheat oven to 180°C. Line a slice tin with baking paper (about 22x22cm).
Place flour, baking powder, ginger, sugar and oats in a large bowl and stir to combine.
Place butter and golden syrup in a heat-proof bowl and melt in the microwave. Alternatively, melt in a pot on the stove.
Pour butter over dry ingredients and mix well to combine. Transfer to prepared tin and press down into an even layer with a measuring cup or the back of a spoon.
Bake for about 25 minutes, until starting to turn golden at the edges. Allow to cool completely before icing.
For the icing, add all ingredients to a small pot and melt together, whisking until smooth. Pour over base and leave to set in the fridge.