Ginger Crunch recipe please

Ginger Crunch

110 g butter
110 g sugar
190 g flour
1 tsp ginger
1 tsp baking powder
4 tbsp icing sugar, for icing
2 tsp golden syrup, for icing
2 tbsp butter, for icing
1 tsp ginger, for icing

Cream butter and sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin. Bake 20-25 minutes at 190°C.

Icing:
Heat all ingredients until melted then pour over cake while hot, and cut into squares before it gets cold.

I think if theres one of those spreads you can eat, I dunno the olive oil ones or whatever, that would be worth a try. I use marg in baking if we are out of butter and tbh nobody complains about any difference.