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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

  • Prep: 20 mins
    Cook: 30 mins
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 249
  • Carbohydrates 31
  • Saturated Fat 9
  • Sugar 21
  • Protein 2
  • Fat 14
  • Fibre 0
  • Salt 0.28

Nutrition per serving

  • Calories 249
  • Carbohydrates 31
  • Saturated Fat 9
  • Sugar 21
  • Protein 2
  • Fat 14
  • Fibre 0
  • Salt 0.28

Ingredients

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

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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