Ginger shortbread

Recipe from: 1/14/1999 12:00:00 AM

Ingredients 11
Servings 36
Time

Ingredients

  • 200
    ml
    cornflour
  • 500
    ml
    cake flour
  • 10
    ml
    ground ginger
  • 250
    g
    butter, at room temperature
  • 125
    ml
    castor sugar
  • pinch salt
  • ICING
  • 75
    ml
    butter
  • 5
    ml
    ground ginger
  • 100
    ml
    icing sugar, sifted
  • 37
    ml
    golden syrup
 

Method

 
Preheat the oven to 200 °C and spray a 21 cm square cake tin or baking sheet with non-stick spray. Sift the cornflour, cake flour and ground ginger together twice. Beat the butter until light and fluffy, about two minutes. Gradually add the castor sugar and pinch of salt while beating continuously. Add the cake flour mixture and mix lightly to form a soft dough. Press the dough into the prepared cake tin or baking sheet and cut into two cm squares. Bake for 10 minutes. Reduce the heat to 160 °C and bake for about 30 minutes until golden. Meanwhile, prepare the icing by heating all the ingredients in a small saucepan. Stir until the icing is runny and pour over the shortbread, spreading it carefully. Cool, cut into squares and store in an airtight container.
 

Read more on: bake  |  dairy
 

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