Ginger Shortcake

    (10)
    40 minutes

    Handed down for generations this British recipe is similar to a scone mix and a little like a strawberry shortcake but features ginger.


    8 people made this

    Ingredients
    Serves: 8 

    • Shortcake
    • 125g butter
    • 1/4 cup (60g) white sugar
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground ginger
    • Icing
    • 1/4 cup (50g) icing sugar
    • 65g butter
    • 1 tablespoon golden syrup
    • 1 teaspoon ground ginger

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 200 degrees C. Grease a 22cm cake tin or springform pan.
    2. Shortcake: Cream the butter and sugar until smooth. Sift together the flour, baking powder and ginger.
    3. Add the flour mixture to the butter and sugar then stir until combined forming a stiff dough.
    4. Pat the dough into the prepared cake tin and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top.
    5. Allow the cake to cool in the tin for ten minutes then remove it and let it cool on a wire rack. Transfer the cake to a serving plate.
    6. Icing: Combine the icing sugar, butter, golden syrup and ginger in a saucepan then heat over medium-low heat until the butter and sugar have melted.
    7. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool cut the cake into 8 wedges.

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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (8)

    Marlz
    by
    0

    this is the same as the one i do in a slice tin it is known here as ginger crunch  -  26 Jul 2011

    by
    9

    Wow! I just tried this recipe, and my roomie and I absolutely LOVED it. I did make a few adjustments, however. I substituted 2 tbsp of corn starch for some of the flour to make it fluffier and less staunch. I know it's a shortcake, but we were in the mood for more "cakey" cake. I also used the light Karo syrup instead of the golden because it's what was on hand, and added about 1/2 tsp cinnamon and cornstarch into the glaze to make it slightly reminiscent of pumpkin pie, and thicker. I used a loaf pan and adjusted the temperature to 375 for 23 mins and it came out divine. Thanks for the great recipe!  -  07 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    5

    This shortcake is fabulous. Easy, quick, and delicious. I had to add about 2-3 Tablespoons of milk to mine before it was even close to a "firm dough", but I am not known to be a precise measurer, so that is most likely my fault. Regardless, it turned out beautifully. I served with fresh sliced strawberries in sour cream/brown sugar. Heavenly!  -  12 Apr 2011  (Review from Allrecipes USA and Canada)

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