Name: Ginger shortbread
Yield: 36 servings
Cuisine: Bake
Ingredients: 200.00 ml cornflour; 500.00 ml flour cake; 10.00 ml ginger ground; 250.00 g butter room temperature; 125.00 ml castor sugar; salt pinch; 75.00 ml butter; 5.00 ml ginger ground; 100.00 ml icing sugar sifted; 37.00 ml golden syrup

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Ingredients (10)

200.00 ml	cornflour
500.00 ml	flour — cake
10.00 ml	ginger — ground
250.00 g	butter — room temperature
125.00 ml	castor sugar
	salt — pinch

ICING

75.00 ml	butter
5.00 ml	ginger — ground
100.00 ml	icing sugar — sifted
37.00 ml	golden syrup

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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.