Grace's Cookery Book: Baking

Ginger Fudge Shortcake

For the shortcake:

• 110g (4 oz) softened butter
• 50g (2 oz) castor sugar
• 150g (5 oz) plain flour
• 1 level teaspoon ground ginger

For the fudge topping

• 4 level tablespoons sieved icing sugar
• 1 level teaspoon ground ginger
• 2 level teaspoons golden syrup
• 2 oz butter

Method:

Shortcake:

Cream butter and sugar until light and fluffy
Sieve together the flour and ginger
Mix well into creamed mixture
Press mixture into a well greased sandwich tin (approx 8'x9' or slightly smaller)
Prick well with fork
Bake at gas mark 3 (325 degrees) for 30-35 mins

Topping:

While shortcake is still hot, gently melt all fudge ingredients in saucepan, mixing well
Allow to cool until still warm but no longer hot
Pour warm fudge over shortcake and leave to cool