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    Ginger Shortcake

    Uploaded by

    almstick2076
    This recipe provides instructions for making ginger shortcake. It requires flour, baking powder, ground ginger, butter, golden syrup, brown sugar, and crystallized ginger. The ingredients are combined and baked in a greased cake tin at 160C for 45 minutes. Once cooled, the shortcake is cut into 12 pieces that are decorated with royal icing and silver balls. Each serving provides 220 calories and 10g of fat. The shortcake will stay fresh for two weeks stored in an airtight container.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Ginger Shortcake

    Uploaded by

    almstick2076
    10 views1 page
    This recipe provides instructions for making ginger shortcake. It requires flour, baking powder, ground ginger, butter, golden syrup, brown sugar, and crystallized ginger. The ingredients are combined and baked in a greased cake tin at 160C for 45 minutes. Once cooled, the shortcake is cut into 12 pieces that are decorated with royal icing and silver balls. Each serving provides 220 calories and 10g of fat. The shortcake will stay fresh for two weeks stored in an airtight container.

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    This recipe provides instructions for making ginger shortcake. It requires flour, baking powder, ground ginger, butter, golden syrup, brown sugar, and crystallized ginger. The ingredients are combined and baked in a greased cake tin at 160C for 45 minutes. Once cooled, the shortcake is cut into 12 pieces that are decorated with royal icing and silver balls. Each serving provides 220 calories and 10g of fat. The shortcake will stay fresh for two weeks stored in an airtight container.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    10 views1 page

    Ginger Shortcake

    Uploaded by

    almstick2076
    This recipe provides instructions for making ginger shortcake. It requires flour, baking powder, ground ginger, butter, golden syrup, brown sugar, and crystallized ginger. The ingredients are combined and baked in a greased cake tin at 160C for 45 minutes. Once cooled, the shortcake is cut into 12 pieces that are decorated with royal icing and silver balls. Each serving provides 220 calories and 10g of fat. The shortcake will stay fresh for two weeks stored in an airtight container.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    GINGER SHORTCAKE (9)

    12 biscuits 2 1/2 hours Baking, Biscuits


    Price per serving 13p Fat per serving 10g Calories per serving 220
    These will keep for two weeks in an airtight container.

    225g/8oz plain flour


    1 tsp baking powder
    3/4 tsp Asda ground ginger
    140g/5oz butter, chilled
    1 tbsp Asda Smartprice golden syrup
    115g/4oz soft light brown sugar
    30g/1 oz crystallised or glace ginger, chopped
    55g/2oz royal icing sugar
    silver balls, to decorate

    Grease and line a 20cm/8in cake tin with greaseproof paper. Preheat oven to
    160C/140C fan/Gas 3. When the biscuits are cool, mix the icing sugar with 2
    teaspoons cold water. Put the icing in a piping bag with a small nozzle.
    Meanwhile, this is what the kids can do.
    1. Sieve the flour, baking powder and ground ginger into a bowl. Cut the butter
    into cubes with a plastic knife; add to the flour and rub in with fingertips until it
    resembles breadcrumbs. Add the syrup, sugar and crystallised ginger.
    2. Transfer the mixture to the tin, pressing down firmly and levelling the top.
    Ask an adult to bake the shortcake for 45 minutes.
    3. Once cooked, ask an adult to mark the shortbread into 12 wedges. Leave in
    the tin for 20 minutes, then turn it out onto a rack to cool.
    4 Pipe or spread icing on each biscuit and decorate with silver balls.

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