Cut pieces from the slice as you need it. This way, the cut surface is reduced, so the slice will keep fresher for longer. Most slices will keep for 2 to 3 days in an airtight container. Refrigerate those containing dairy products.
1.Preheat the oven to 180C (160C fan-forced). Grease the base and sides of a 20cm x 30cm slice pan. Line base and two long sides with a strip of baking paper, extending paper 2cm above edge of pan.
2.gar in a small bowl with an electric mixer until pale and creamy. Add sifted flour and ginger then beat on low speed until mixture is just combined. Using floured hands, press the mixture evenly over the base of the prepared pan. Smooth with an off-set spatula or the back of a dessert spoon. Bake on the lower oven shelf for 18-20 minutes or until deep golden brown; cool in pan.
3.TOPPING: Combine the sifted icing sugar, butter and golden syrup in a small saucepan. Stir over medium heat until the butter is melted; stir in the ginger and macadamias.
4.Spread hot Topping evenly over cooled base; bake for 10 minutes. Cool slice completely in pan before cutting.