2 1/4 cups (8 oz) 225 g plain flour, sifted
1 tsp ground ginger
6 oz (175 g) unsalted butter
3/4 cup (6 oz) 175 g caster sugar (superfine granulated)
2 oz (50 g) crystallised ginger, chopped
1 egg, beaten
1 tsp ground ginger
6 oz (175 g) unsalted butter
3/4 cup (6 oz) 175 g caster sugar (superfine granulated)
2 oz (50 g) crystallised ginger, chopped
1 egg, beaten
method
1. Preheat the oven to 350°F (180°C) gas mark 4.
2. Grease and base line an 8 inch (20 cm) sandwich tin.
3. Sift the flour with the ground ginger and rub in the butter.
4. Stir in the chopped ginger and sugar and bind with most of the egg.
5. Knead until pliable and turn into the prepared tin.
6. Level the top and pinch round the edges to decorate.
7. Mark the top in a lattice fashion with a knife and brush with the remaining egg.
8. Bake in the oven for 35-40 minutes until firm to the touch. Cool in the tin.
2. Grease and base line an 8 inch (20 cm) sandwich tin.
3. Sift the flour with the ground ginger and rub in the butter.
4. Stir in the chopped ginger and sugar and bind with most of the egg.
5. Knead until pliable and turn into the prepared tin.
6. Level the top and pinch round the edges to decorate.
7. Mark the top in a lattice fashion with a knife and brush with the remaining egg.
8. Bake in the oven for 35-40 minutes until firm to the touch. Cool in the tin.
serving amount
serves 12
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