crystallised ginger, roughly chopped, to decorate (optional)
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.
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.