Ginger Shortbread
- Reviews 2
Ready In: 50 mins
Yields: 10-15 cookies
Ingredients
For the cookies
- 4 ounces unsalted butter
- 2 ounces caster sugar or 2 ounces superfine sugar
- 10 ounces all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
For Icing
- 2 ounces unsalted butter
- 2 tablespoons golden syrup or 2 tablespoons honey
- 3⁄4 teaspoon ground ginger
- 1 ounce candied ginger, cut in small pieces (optional)
- 4 tablespoons powdered sugar or 4 tablespoons icing sugar
Directions
- Cream the 4 ozs butter with the sugar.
- Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
- Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
- While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
- Pour the icing over the hot shortbread and let it cool a little.
- When the icing has cooled a bit, decorate the top with pieces of candied ginger.
- Cut shortbread into shapes (wedges or rectangles).
- Cool completely before removing from pan.
- *Note:You may leave out the candied ginger- some may find it too spicy, especially children.
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