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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a very tasty cookie with a bit of a kick from ginger. These go very well with tea. Please only use real butter - shortbread does not lend itself to any substitutions. My dear friend,Michelle,used to serve these and shared the recipe with me. The recipe is adapted from Traditional Scottish Cookery by Theodora Fitzgibbon. The amount of cookies you get will very depending upon how small you cut them. I like to use a shortbread mold. NOTE: If you can't find golden syrup (also known as Cane Syrup), you may subsitute corn syrup or honey - or mix honey & corn syrup together. Ingredients:
4 ounces unsalted butter |
2 ounces caster sugar or 2 ounces superfine sugar |
10 ounces all-purpose flour |
1 teaspoon ground ginger |
1 teaspoon baking powder |
2 ounces unsalted butter |
2 tablespoons golden syrup or 2 tablespoons honey |
3/4 teaspoon ground ginger |
1 ounce candied ginger, cut in small pieces (optional) |
4 tablespoons powdered sugar or 4 tablespoons icing sugar |
Directions:
1. Cream the 4 ozs butter with the sugar.
2. Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
3. Put into a greased shortbread pan (or a 7-8 round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
4. While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
5. Pour the icing over the hot shortbread and let it cool a little.
6. When the icing has cooled a bit, decorate the top with pieces of candied ginger.
7. Cut shortbread into shapes (wedges or rectangles).
8. Cool completely before removing from pan.
9. *Note:You may leave out the candied ginger- some may find it too spicy, especially children.
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