Prep 15 mins
Cook 15 mins
GINGER CAKE ORIGIN (SIERRA LEONE, WEST AFRICA)
- 2 cups flour, sifted
- 6 tablespoons sugar
- 3 teaspoons ginger
- 1⁄2 teaspoon red pepper, ground
- 1⁄2 cup butter, softened
- 1⁄2 cup water
- Sift the dry ingredients together into a bowl.
- Rub in the fat thoroughly.
- Add the liquid and mix to a firm dough.
- Roll out on a floured board about 3/8 inch thick.
- Cut into rounds.
- Bake on a greased cookie sheet for about 15 minutes at 350 degrees.
It took me about 30 minutes to make this delicious ginger cake. Who ever created this recipe is an angel, and a true cook! My complements to the Cheif!
Lovely Moist cake
Firstly, if you think these are cakes as most people know them, they are not! They are more like shortcakes, shortbreads, British biscuits or American cookies........slightly soft in the centre and crispy on the outside. The dough is easy to make and roll out - I used small sized scone cutters to cut mine out. There was no salt in the recipe and I thought that might be why some reviews said they tasted "doughy", so I added 1/4 teaspoon of "low salt" to enhance the flavour. I halved the recipe to make 10 biscuits and used 2 teaspoons of ground ginger and a pinch of cayenne pepper. They were subtle and quite spicy, not as spicy as I thought they might have been - I may add more ginger next time or use freshly grated ginger root. They took about 20 minutes to bake on the middle shelf at 180C. We enjoyed these with a cup of tea today. I am glad I tried these out - I suspect they may even need to be harder, more like a spicy rusk - pleasant biscuits that were not too sweet. Thanks for posting! FT:-)