Sift together the flour, ginger and baking powder. Add to the creamed mixture
and knead well. Turn into a buttered 8-inch square cake pan. Bake until the
cake tests done, 20 to 25 minutes.
Place the 2 tablespoons butter in a small saucepan with the confectioners'
sugar, golden syrup and ginger. Heat and stir until the butter is melted. Pour
the mixture over the cake while it is still hot.
Cut the cake into bars about 2 1/2 inches square before it is cold.
Yields 9 cookies.
Golden syrup is available at upscale markets and British specialty stores.