Sunday, October 05, 2014

Ginger shortbread

I cooked ginger shortbread yesterday for the during(!) morning service this morning and used a recipe from an old Scargill cookbook:


  • 150g self raising flour
  • 110g margarine
  • 55g sugar
  • 1/2 tsp ginger

  • For icing:
  • 55g margarine
  • 4 tblsp icing sugar
  • 1/2 tsp ginger
  • 1 dessertspoon syrup


Melt margarine and sugar.

Work in flour and ginger.

Bake in swiss roll tin in mod. oven 20-30 min (yesterday I found it was around 20).

Melt ingredients of icing and pour on shortbread while it is hot.

Cut when cold.

The cookies that were also cooked - I'd provide a recipe but my notes have the following as the instructions:
Rub in marg
and the ingredients say 'milk' with no quantity - so we're lucky they turned out well!

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