Name: Iced ginger shortcake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 16
Cuisine: British
Ingredients: 175g butter plus extra for greasing; 85g caster sugar; 200g plain flour; 2 tsp ground ginger; 100g butter; 2 tbsp golden syrup; 8 heaped tbsp icing sugar; 2 tsp ground ginger; crystallised ginger roughly chopped, to decorate (optional)

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Iced ginger shortcake

Iced ginger shortcake

Good Food team

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Makes 16

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.2 out of 5.14 ratingsRate

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This crumbly shortcake by Good Food reader Amelia Leadley is easy to whip up straight from the cupboard - and perfect with a cup of tea

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Ingredients

Nutrition

Units:

MetricUS

175g butter

plus extra for greasing
85g caster sugar
200g plain flour
2 tsp ground ginger

For the icing

100g butter
2 tbsp golden syrup
8 heaped tbsp icing sugar
2 tsp ground ginger
crystallised ginger

roughly chopped, to decorate (optional)

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Nutrition: per serving

kcal249
fat14g
saturates9g
carbs31g
sugars21g
fibre0g
protein2g
salt0.28g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Grease a 20cm square baking tray. Beat the butter and sugar until pale and fluffy. Sift in the flour and ginger, then mix together with a knife. Using lightly floured hands, bring the mixture together to form a dough, then spread it into the greased baking tray. Bake for 30 mins until golden. Remove from the oven and leave to cool slightly.
step 2

For the icing, melt the butter and syrup in a pan. Remove from the heat, sift in the icing sugar and ginger, then mix until smooth and glossy. Cool until almost cold and beat well again. Spread the icing over the shortcake using a palette knife, decorate with chopped crystallised ginger and serve cut into slices.

Recipe from Good Food magazine, March 2010

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A star rating of 4.2 out of 5.14 ratings

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