Heat the oven to 180°C (170° fan forced).Line a 20cm square cake pan or equivalent sized slice tin with baking paper. Use two long strips in a cross shape, leaving an overhang on each side, so you can lift the slice out later. I like to clip the ends down with binder clips so they don't flap around.
In a medium-sized heatproof bowl microwave the butter in short bursts until just melted. Stir in the sugar, then sift in the gluten-free flour, ginger, baking powder and xanthan gum. Stir until well combined. The mixture should look like suuuuper soft cookie dough.
Spread the mix evenly into the cake pan or slice tin. An offset spatula works well, otherwise, the back of a spoon will do the trick nicely too.
Bake for 30 minutes, or until golden at the edges and no longer shiny in the middle.
While the base bakes, prepare the ingredients for the icing.When the base is almost ready, place the butter, water and golden syrup into a medium-sized heatproof jug or bowl and microwave until the butter is just melted. Sift in the icing sugar and ground ginger, then mix until well combined. Give it a taste, if it's not ginger-y enough for you, add a bit more ground ginger.
When the base comes out of the oven, carefully spoon over the icing, and spread it out evenly. Sprinkle with chopped glacé ginger, if desired.
Leave to set completely, it's best to do this at room temperature, but if you're in a hurry, you can pop it in the fridge for a bit. Slice into squares using a large sharp knife.
Store in an airtight container. Keeps for ages... if it doesn't get eaten first!
Notes
I get the best results for this slice using my homemade gluten free baking flour blend. I have also tested the recipe with Edmonds flour mix and had good results.I love a spicy ginger crunch, but I know not everyone likes it as zingy as I do. I have given a range of 4 - 5 teaspoons in the recipe, I like to use 5 teaspoons, but if you like it less ginger-y, then feel free to start at 4 or even 3 teaspoons, and adjust it to your own tastes.
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