Iced Ginger Shortcake

This crumbly shortcake by Good Food reader Amelia Leadley is easy to whip up straight from the cupboard - and perfect with a cup of tea

• Cooking Time Prep 20 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 16

Nutrition per serving

• Kcalories

  249

• Protein

  2g

• Carbs

  31g

• Fat

  14g

• Saturates

  9g

• Fibre

  0g

• Sugar

  21g

• Salt

  0.28g

Ingredients

• 175g butter, plus extra for greasing
• 85g caster sugar
• 200g plain flour
• 2 tsp ground ginger
• For the icing
• 100g butter
• 2 tbsp golden syrup
• 8 heaped tbsp icing sugar
• 2 tsp ground ginger
• crystallised ginger, roughly chopped, to decorate (optional)

Directions

1. Heat oven to 160C/140C fan/gas 3. Grease a 20cm square baking tray. 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 baking tray. Bake for 30 mins until golden. Remove from the oven and leave to cool slightly.
2. For the icing, melt the butter and syrup in a pan. Remove from the heat, sift in the icing sugar and ginger, then mix until smooth and glossy. Cool until almost cold and beat well again. Spread the icing over the shortcake using a palette knife, decorate with chopped crystallised ginger and serve cut into slices.

Categories: All Christmas