• Sarah L Samuels

Iced Ginger Shortbread Slices

Updated: Oct 5

These slices of ginger Shortbread topped with ginger icing are lovely and spicy and perfect with a cup of tea! I remember seeing these in cafes when I was younger the classics really are the best.

They are very simple to make but look very impressive.

Jump to recipe


To start preheat the oven to 180 degrees centigrade (160 fan).


Line and grease a 20cm (8”) square tin with baking parchment.


Put the flour, caster sugar, baking powder, ground ginger and butter in a large bowl. Rub the butter in to the dry ingredients until you have the texture of fine breadcrumbs.



Press the mixture into the tin and level with the back of a spoon.



Place in the oven and bake for 25 minutes. Set aside to cool.


To make the icing put the icing sugar and ground ginger in a medium sized bowl then melt the butter and syrup then add to the icing sugar. Beat well until combined and smooth.

Pour in the cooled base and leave to set.


Cut into slices.





Ingredients:


165g Plain Flour

75g Caster sugar

1tsp Baking powder

2 tsp Ground ginger

115g Unsalted cubed butter


Icing

115g Butter

45g Golden syrup

230g Sieved icing sugar

2 tsp Ground Ginger


Method:

  1. Pre-heat the oven to 180 degrees centigrade (160 fan).

  2. Line and grease a 20cm (8”) square tin with baking parchment.

  3. Put the flour, caster sugar, baking powder, ground ginger and butter in a large bowl. Rub the butter in to the dry ingredients until you have the texture of fine breadcrumbs.

  4. Press the mixture into the tin and level with the back of a spoon.

  5. Place in the oven and bake for 25 minutes. Set aside to cool.

  6. Icing In a medium bowl put the icing sugar and ground ginger then melt the butter and syrup then add to the icing sugar. Beat well until combined and smooth. Pour in the cooled base and leave to set.

  7. Cut into slices.


Download recipe

GingerSlice
.pdf
Download PDF • 1.93MB

Sarah’s extra slice…….


Make sure the base is cool before making the icing.


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