Iced Ginger Shortcake
Indulge in the warm and comforting flavors of this buttery, spiced ginger shortcake. The crumbly texture pairs perfectly with the sweet and zesty icing, making it a delightful treat for any occasion. Top it off with some crystallised ginger for a touch of extra sweetness and a beautiful finish. Perfect for cozy gatherings or a special afternoon tea.
— Constant Cookbook
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)
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT20M
Yield
Makes 16
Nutrition
- Calories: 249 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 21 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.28 milligram of sodium
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