1Preheat oven to 180C. Melt butter, golden syrup and brown sugar. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly. Press mixture in to a 19 x 26cm slice tin lined with baking paper (the base should feel wet and buttery).
2Bake for 20 minutes until light golden colour. Allow the base to cool until just warm.
3For the icing melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread over the warm base.
4Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
5Store in an airtight container, either in the pantry or fridge. Otherwise just eat it
6Gluten free option : Replace oats with Inca Crunchies and flour with Gluten Free Goodies Company Lite Cake Mix and 1 tsp. baking powder.