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Iced Ginger Shortcake

This recipe is a GoodFood reader contribution, a hand-me-down from grandmother to granddaughter, who notes that “it’s so easy [to make], especially as all the ingredients are from the storecupboard.” Easy it is, to make and enjoy!

Iced Ginger Shortcake

6 oz. butter, plus extra for greasing the tin
3 oz. caster (superfine white) sugar (½ cup)
8 oz. all-purpose flour (1 ¾ cups)
2 tsp. ground ginger

For the icing

4 oz. butter
2 tbs. golden syrup
8 heaped tbs. confectioner’s sugar
2 tsp. ground ginger
crystallized ginger, roughly chopped, to decorate

Heat the oven to 325°F. Grease an 8-inch square baking tin.

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 tin, pressing lightly into place. Bake for 30 minutes until golden. Remove from the oven and cool slightly.

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

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