Ginger shortbead

Prep Time: 15
Servings: 30
Cooking Time: 60
  • 890.00ml - cake flour
  • 520.00ml - cornflour
  • 300.00ml - castor sugar
  • 500.00g - butter
  • 60.00ml - glacé ginger in sugar syrup, drained and finely chopped
Oven temperature: 160°C
1. Preheat the oven. Grease a rectangular (20 x 30cm) baking tray.

2. Cream the butter and castor sugar until light and creamy. Sift the flour and cornflour together and add the glacé ginger pieces. Add the dry ingredients to the butter mixture and mix thoroughly until a dough is formed.

3. Divide the dough and press it into the greased baking tray. Prick the dough with a fork and mark out bars or squares. Bake for an hour or until golden brown. Sprinkle castor sugar on top.

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