Ginger Shortbread

• For the cookies
• 4 ounces unsalted butter
• 2 ounces caster sugar or 2 ounces superfine sugar
• 10 ounces all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• For Icing
• 2 ounces unsalted butter
• 2 tablespoons golden syrup or 2 tablespoons honey
• 3/4 teaspoon ground ginger
• 1 ounce candied ginger, cut in small pieces (optional)
• 4 tablespoons powdered sugar or 4 tablespoons icing sugar

1. Cream the 4 ozs butter with the sugar.
2. Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
3. Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
4. While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
5. Pour the icing over the hot shortbread and let it cool a little.
6. When the icing has cooled a bit, decorate the top with pieces of candied ginger.
7. Cut shortbread into shapes (wedges or rectangles).
8. Cool completely before removing from pan.
9. *Note:You may leave out the candied ginger- some may find it too spicy, especially children.

cookies, butter, sugar, flour, ground ginger, baking powder, butter, golden syrup, ground ginger, candied ginger, powdered sugar

Taken from www.food.com/recipe/ginger-shortbread-17632 (may not work)