Ginger Shortcake

Ingredients

Serves: 8

• Shortcake:
• 125g butter
• 1/4 cup (60g) white sugar
• 1 1/2 cups (185g) plain flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• Icing:
• 1/4 cup (50g) icing sugar
• 65g butter
• 1 tablespoon golden syrup
• 1 teaspoon ground ginger

Preparation method

Prep: 20 minutes | Cook: 20 minutes

1.

Preheat the oven to 200 degrees C. Grease a 22cm cake tin or springform pan.

2.

Shortcake: Cream the butter and sugar until smooth. Sift together the flour, baking powder and ginger.

3.

Add the flour mixture to the butter and sugar then stir until combined forming a stiff dough.

4.

Pat the dough into the prepared cake tin and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top.

5.

Allow the cake to cool in the tin for ten minutes then remove it and let it cool on a wire rack. Transfer the cake to a serving plate.

6.

Icing: Combine the icing sugar, butter, golden syrup and ginger in a saucepan then heat over medium-low heat until the butter and sugar have melted.

7.

Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool cut the cake into 8 wedges