Ginger Iced Shortbread is such an easy recipe. Not only easy, but delicious too. Shortbread as you may know is a lovely biscuit. It has a wonderfully crunchy texture. So that is what we have here. But, for this recipe, there is a little ginger in the shortbread. Then, to top it off there is a ginger icing to go on the top.
This type of shortbread is very popular in New Zealand, and is known there as Ginger Crunch. My version is adapted from checking several recipes for ginger crunch. The recipe works well in a 9 inch/23cm round cake pan. However it will also fit perfectly in a 8 inch/20cm square cake pan. So the choice is yours.
The recipe is very simple, and doesn’t take much time either. But the result is simply delicious.
Ingredients
Flour – Plain or all purpose flour works well.
Baking Powder – Just a little, as a raising agent.
Butter – Unsalted butter is what I use but salted butter is fine if you omit the salt included in the recipe. The butter is used in both shortbread and icing. For the shortbread that butter should be soft.
Sugar – The recipe uses two types of sugar, caster sugar for the shortbread and icing sugar for the ginger icing.
Ground Ginger – Some for the shortbread and much more for the icing.
Golden Syrup – for the icing
Salt – to draw out the flavour in the shortbread.
Process for Ginger Iced Shortbread
This is such a simple process. Preheat the oven and line a cake pan. Then simply cream butter and sugar together and add in the dry ingredients. Mix together until the mixture is crumbly.
Put that into the prepared pan and press it down to compact it. Then bake the shortbread for about 25 to 30 minutes.
To make the icing put the sugar, golden syrup, butter and ginger powder into a saucepan and heat it up, stirring, until everything melts together.
Pour the icing, whilst still hot, over the shortbread and leave it to cool somewhat, about 30 minutes.
Then take it out of the pan and cut into wedges or squares. Leave them to cool completely so the icing sets up.
My Ginger Iced Shortbread
I left my shortbread to bake for 27 minutes. The edge rose up a little so part-way through I pressed that down with the back of a spoon.
Then once the shortbread was out of the oven It was time to make the icing. That was very easy too. Then it was time to pour it over the shortbread to cover the surface.
30 minutes later I cut the shortbread into wedges and left them to set up before enjoying a taste.
What a great taste, so sweet and gingery, and with a good crunch too.
Another very good recipe is Shortbread.
Ginger Iced Shortbread
12
servings20
minutes30
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Ingredients
- Shortbread
180g(1 cup + 3 tbsp, based on scooping packed flour into a 250ml cup) Plain Flour
102g(7 tbsp + 1 tbsp) soft unsalted butter
85g(7 tbps + 1 tsp) caster sugar
3g(1/2 tsp) baking powder
2g(1 tsp) ground ginger
1.5g(1/4 tsp) salt
- Ginger Icing
152g(1 1/4 cups + 1 tbsp) icing sugar
100g(7 tbsp) unsalted butter
35ml(2 tbsp + 1 tsp) golden syrup
6g(1 tbsp) ground ginger
Directions
- Preheat the oven to 190C/170C Fan/375 F.
- Grease and line a 9 inch/23 cm round cake pan, or an 8 inch/20cm square cake pan.
- In a large bowl cream the soft butter and caster sugar until light and fluffy.
- Mix the flour, salt, baking powder and ginger together.
- Add that to the creamed butter mixture and mix until it is all crumbly.
- Pour that into the prepared cake pan and spread it evenly over the surface.
- Press the mixture down, with the back of a spoon, to compact it.
- Place the pan into the oven and bake for about 25 to 30 minutes, until the shortbread is a nice golden brown.
- Remove the shortbread from the oven and set aside.
- Place all the ingredients for the icing into a saucepan.
- Put the pan onto the stove top and heat it, stirring, until everything has melted together into a smooth mixture.
- Pour the mixture over the shortbread, ensuring the surface is entirely covered.
- Leave it to cool for about 30 minutes, then remove from the pan and cut into portions.
- Leave the portions until they have cooled completely before serving.