Ginger Shortcake Recipe.
7 Dec 2005 11:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
curiouswombatMy mouth is less painful than I would expect - really no pain at all.
I have written about fifteen of my Christmas cards.
The ginger shortcake is not bad, it has a sort of frosted topping -
so here is the recipe -
Shortcake
200g (7 oz) butter
100g (3 1/2 oz) caster sugar
250g (9 oz) flour - half plain and half SR, or plain with just under a level teaspoon baking powder
1 heaped teaspoon ground ginger.
Icing
75g (3 oz) butter
1 tablespoonful golden syrup (corn syrup would do I think)
1 heaped teaspoonful ground ginger
75g (3 oz) icing sugar.
Pre-heat oven to 300F, 150C, gas mark 2
Cream butter and sugar, then work in flour and ground ginger.
Press into 8" square tin, and bake for about 40 mins - until golden brown.
Whilst the shortcake is still warm make the topping - melt together the butter and syrup, add ginger and icing sugar and beat until no white bits of icing sugar remain.
Pour over the cake, and cut into fingers whilst still warm, but then leave in the tin to cool.
Makes 16 fingers.
I have written about fifteen of my Christmas cards.
The ginger shortcake is not bad, it has a sort of frosted topping -
so here is the recipe -
200g (7 oz) butter
100g (3 1/2 oz) caster sugar
250g (9 oz) flour - half plain and half SR, or plain with just under a level teaspoon baking powder
1 heaped teaspoon ground ginger.
75g (3 oz) butter
1 tablespoonful golden syrup (corn syrup would do I think)
1 heaped teaspoonful ground ginger
75g (3 oz) icing sugar.
Pre-heat oven to 300F, 150C, gas mark 2
Cream butter and sugar, then work in flour and ground ginger.
Press into 8" square tin, and bake for about 40 mins - until golden brown.
Whilst the shortcake is still warm make the topping - melt together the butter and syrup, add ginger and icing sugar and beat until no white bits of icing sugar remain.
Pour over the cake, and cut into fingers whilst still warm, but then leave in the tin to cool.
Makes 16 fingers.
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Date: 08/12/2005 04:38 am (UTC)no subject
Date: 08/12/2005 08:47 am (UTC)Particularly popular in England, this liquid sweetener has the consistency of Corn syrup and a clear golden color. It's made from evaporated sugar cane juice and has a rich, toasty flavor unmatched by any other sweetener. Golden syrup, the most readily available brand being Lyles, can be found in some supermarkets and many gourmet markets. it can be used as a substitute for corn syrup in cooking and baking, and for everything from pancake syrup to ice cream topping.
I think corn syrup would be a good substitute, although I've never actually seen corn syrup, so I can't be 100% sure - also I guess maple syrup would work very well. Anything sticky, liquid and very sweet!
Some months ago Fenchurche mentioned not being able to get golden syrup in the USA and I was surprised, it hadn't occured to me that it was a European thing!