The first time I made this recipe I followed it to the letter in order to do it like they did in 1908 - but I found that making the cookie base in my food processor SO much easier!
Cookie Base
9 TBSP butter, very soft
1/2 cup sugar
1 1/2 cups flour
1 tsp. baking powder
2 tsp. powdered ginger (see note 1)
Icing
6 TBSP butter
3 TBSP Lyle's Golden Syrup (see note 2)
1 1/8 cup powdered sugar
1 TBSP powdered ginger
1. Pre-heat oven to 375 degrees. Butter an 8x8 inch square cake pan. (I prefer lining the pan with parchment, then spray with a tiny bit of non-stick spray.)
2. Make the cookie base by creaming the butter with sugar until very light and fluffy, about 5 minutes.
In a separate bowl, mix together flour, baking powder, and ginger.
3. Mix the dry ingredients into the butter mixture until well combined. Turn the dough onto a piece of parchment and continue kneading until the dough is relatively smooth. If you live in a dry climate as I do, you will need to add a tiny bit of water, maybe a tablespoon or two to get it to adhere to itself.
4. Press the dough into the prepared pan and flatten the surface, then bake the dough for 20 minutes, until it’s light golden brown.
2. Make the cookie base by creaming the butter with sugar until very light and fluffy, about 5 minutes.
In a separate bowl, mix together flour, baking powder, and ginger.
3. Mix the dry ingredients into the butter mixture until well combined. Turn the dough onto a piece of parchment and continue kneading until the dough is relatively smooth. If you live in a dry climate as I do, you will need to add a tiny bit of water, maybe a tablespoon or two to get it to adhere to itself.
4. Press the dough into the prepared pan and flatten the surface, then bake the dough for 20 minutes, until it’s light golden brown.
5. Five minutes before the dough is done, making the icing by heating the 2 1/2 ounces of butter and golden syrup in a small pan, then mix in the powdered sugar and 1 tablespoon ginger, stirring until smooth.
6. When you take the pan out of the oven, pour the warm icing over the cookie base. Let sit for about 20 to 30 minutes, then remove from the pan and slice while still slightly warm.
NOTE 1: Ground ginger can be very different from brand to brand and also depending on how long you have had it sitting in the cupboard. In my recipe, I use Penzey's Brand, which is VERY gingery. If yours is less flavorful, you can add a bit more to the recipe.
NOTE 2: Lyle's Golden Syrup can be purchased online through Amazon and it is sold at Cost Plus World Market. If you want to substitute something else for the golden syrup, you could use a very light honey or Karo clear cane syrup. The flavor will be slightly different, but still tasty.
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