Grassmere Shortcake

8 oz plain flour

1 teaspoon ground ginger

½ teaspoon bicarbonate of soda

4 oz butter or margarine (butter gives a better flavour!)

4 oz soft brown sugar

Ginger Cream Filling

4 oz icing sugar

½ teaspoon ground ginger

2 oz butter or margarine

1 oz preserved ginger

1 teaspoon preserved ginger syrup

Method

Grease an 8 by 12 inch swiss roll tin.

Sift flour with ginger and sodium bicarbonate into a bowl. Rub in the butter (or margarine) lightly and stir in the sugar. Turn mixture into the prepared tin, and spread evenly. Bake in a moderately slow oven at 350 degrees F (177C) for 30 to 40 minutes until lightly brown, Remove from oven and cut into 24 whilst still hot. Cool then sandwich the squares together with the ginger cream filling in between.

To Prepare the Filling

Sift the icing sugar with the ground ginger. Cream the butter or margarine till light and fluffy then gradually beat in the sieved icing sugar and then mix in the chopped preserved ginger and ginger syrup.