Congresbury Ginger Shortcake

Name: Congresbury Ginger Shortcake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 59 milliliters butter; 59 milliliters confectioners sugar; 355 milliliters all-purpose flour; 1 Tbsp golden syrup; 1 teaspoon ground ginger; 59 milliliters white sugar

Congresbury Ginger Shortcake is a vegetarian recipe with 8 servings. One serving contains 185 calories, 3g of protein, and 6g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It works well as a dessert. A mixture of baking powder, butter, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan.

Equipment you will use

Springform Pan

Oven

Cream the 1/2 cup butter and 1/4 cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger.

Ingredients you will need

Baking Powder

Ginger Powder

Granulated Sugar

Butter

Cream

All Purpose Flour

Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.

Ingredients you will need

Dough

Equipment you will use

Wire Rack

Oven

Frying Pan

Transfer the cake to a serving plate.

Combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted.

Ingredients you will need

Powdered Sugar