CONGRESBURY GINGER SHORTCAKE
This is an old British recipe handed down for many generations. I would like to archive it here so that it doesn't get forgotten. It's a hit in our family, and I hope this delicious shortcake makes a lot of other people happy, too!
Provided by Jay
Categories World Cuisine Recipes European UK and Ireland English
Time 5h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan.
- Cream the 1/2 cup butter and 1/4 cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.
- Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.
- Transfer the cake to a serving plate. Combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 30.4 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 185.7 mg, Sugar 10.8 g
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Abad Abad
[email protected]5 stars! This shortcake is everything I was hoping for and more. It's the perfect balance of sweet, tangy, and spicy. I will definitely be making this again and again.
H.SAHANOOR RAHMAN
[email protected]Overall, this is a great recipe for a classic shortcake. The ginger adds a nice twist, and the buttermilk makes it extra moist and tender. I would definitely recommend this recipe to anyone who loves shortcake.
Shabbir Akhtar
[email protected]This shortcake was a bit too sweet for my taste, but I think that's just personal preference. The texture was great, and the ginger flavor was nice and subtle. I might try making it again with a little less sugar next time.
Liwlam Dungayezi
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of ginger, but I'm so glad I did! The ginger flavor is subtle and perfectly balanced by the sweetness of the shortcake. I'll definitely be making this again.
Juliet Ankah
[email protected]This shortcake was a big success at our last family gathering. Everyone loved the unique flavor combination of the ginger and buttermilk. I'll definitely be making this again soon!
MD: sufian
[email protected]I've been baking for years, and this is one of the best shortcake recipes I've ever tried. It's so easy to make, and the results are always amazing. The shortcake is light and fluffy, and the ginger gives it a lovely zing. I've made it for friends an
Jafira Jafira
[email protected]This Congresbury Ginger Shortcake is an absolute delight! The combination of sweet, tangy, and spicy flavors is just perfect. The shortcake itself is incredibly tender and moist, thanks to the buttermilk and butter. And the crystallized ginger adds a