Ginger and Macadamia fingers

Ingredients:

4oz/120g./scant half cup vegan margarine

2oz/55g./generous quarter cup caster sugar

5oz/150g./1 cup self-raising flour

1 teaspoon of ground ginger

for the topping:

4oz/120g./half a cup icing sugar

3oz/90g./third of a cup vegan margarine

2 tablespoons of golden syrup

5oz/150g./quarter of a cup macadamia nuts, toasted and chopped

2oz/50g./eighth of a cup finely chopped glace or stem ginger

Heat oven to 180C. Grease a 20x 30 cm tin and line base and sides. Allow an extra 2cm above each edge. Beat margarine and sugar until light and fluffy. Add sifted flour and ground ginger. Mix until combined. Spread on tin and bake for 15 minutes until lightly browned. Cool in pan.
For topping: Combine sifted icing sugar, margarine and syrup in a saucepan and melt. Stir in the chopped nuts and ginger. Pour on top of the pre-cooked base and bake for a further 10 minutes. Cool in tin before cutting.