Iced ginger shortcake

Iced ginger shortcake

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(10 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Makes 16
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

Nutrition and extra info

Nutrition:

  • kcal249
  • fat14g
  • saturates9g
  • carbs31g
  • sugars21g
  • fibre0g
  • protein2g
  • salt0.28g
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Ingredients

  • 175g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g caster sugar
  • 200g plain flour
  • 2 tsp ground ginger

For the icing

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp golden syrup
  • 8 heaped tbsp icing sugar
  • 2 tsp ground ginger
  • crystallised ginger, roughly chopped, to decorate (optional)
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Method

  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.

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Comments (12)

diself's picture
5

Absolutely gorgeous

erinvermaak's picture
5

Lovely take on shortbread. I made this to take to work yesterday as a pre-Christmas treat and it went down really well.

cshobbs's picture
4

Great cake. I made it in a 17.5 cm square tin - this was fine. Tastes good without crystallised ginger as well!

cakecrazy's picture

Had no ginger so tried it with orange zest in the base and orange juice in the icing. Has become our new family favorite.

eleanormayo's picture
4

This didn't work for me first time as I could not get it out of the tin without it breaking up, but I was determined so tried it a second time in a loose bottomed 20cm square tin and worked like a dream - v tasty too. Funnily enough is also an old family recipe of my flatmate's too - so obviously it did the rounds many years ago!

scatchard's picture
4

Icing would not set despite adding more icing sugar . Suggest use less butter and syrup . Still yummy as a pudding even though the icing ran off !

scatchard's picture
4

Icing would not set despite adding more icing sugar . Suggest use less butter and syrup . Still yummy as a pudding even though the icing ran off !

scatchard's picture
4

Icing would not set despite adding more icing sugar . Suggest use less butter and syrup . Still yummy as a pudding even though the icing ran off !

lorryhawk's picture
5

Very easy and yummy. Made without the topping and was perfect.

pamgowman's picture
5

Very easy, perfect with coffee and always commented on.

a good stand by. slices also freeze well.

Thank you.

wicklady's picture
5

Made this tonight as a base for strawberry shortcake. Omitted the ginger and put in a splash of vanilla essence instead. Threw the whole thing together really and was absolutely suprised at the perfect result. Served sandwiched with vanilla ice cream, strawberries and baileys thick cream. Clear bowls and a new family favourite. I have saved some of the shortcake for a cuppa tomorrow. Excellent!

pjrome's picture

These are delicious without the icing eaten with a cup of tea

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