Ginger Shorties

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6oz self-raising flour
  • 4 level teaspoons ground ginger
  • 4oz butter
  • 3oz caster sugar
  • 1 egg
  • 2 tablespoons ginger marmalade
  • 4oz sifted Icing sugar
  • Crystallised ginger


    Sieve the flour with the ginger and rub in the butter. Add the sugar and enough beaten egg to bind the mixture together. Turn on to a lightly floured surface, divide mixture in half and knead lightly. Roll into two seven inch circles to fit a shallow cake tin. Place one circle in the tin, spread over the ginger marmalade and then place the other circle on top. Bake at 350°F, 180°C, gas mark 4 for fifty minutes until golden-brown. Turn the shortcake on to a wire tray to cool. Stir a little water into the icing sugar, to make a soft icing. Pour on to the shortcake and decorate with pieces of ginger. Cut in wedges to serve.