Ginger Shortcake Recipe.

[curiouswombat]

My 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.

Comments

[curiouswombat.livejournal.com]

I just bung my measuring bowl on the top of the scales, re-zero them, and then throw things in up to the next weight, if you see what I mean!

Actually I do have a really good sticky gingerbread recipe as well- not the ginger-bread men type like your icon, the cake sort. How so many different things all end up being called gingerbread is one of those quirks of history!