Ginger shortbread

I cooked ginger shortbread yesterday for the during(!) morning service this morning and used a recipe from an old Scargill cookbook:

Ingredients

150g self raising flour
• 110g margarine
• 55g sugar
• 1/2 tsp ginger

For icing:
• 55g margarine
• 4 tblsp icing sugar
• 1/2 tsp ginger
• 1 dessertspoon syrup

Method

Melt margarine and sugar.

Work in flour and ginger.

Bake in swiss roll tin in mod. oven 20-30 min (yesterday I found it was around 20).

Melt ingredients of icing and pour on shortbread while it is hot.

Cut when cold.

The cookies that were also cooked - I'd provide a recipe but my notes have the following as the instructions:
Rub in marg
and the ingredients say 'milk' with no quantity - so we're lucky they turned out well!