Ginger shortbread slice

MAKES 15

220 g (7¾ oz) unsalted butter, softened

115 g (4 oz/½ cup) caster (superfine) sugar

280 g (10 oz/2¼ cups) plain (all-purpose) flour

45 g (1²/₃ oz/¼ cup) rice flour

1 tablespoon ground ginger

TOPPING

185 g (6½ oz/1½ cups) icing (confectioners’) sugar

60 g (2¼ oz/¼ cup) unsalted butter

90 g (3¼ oz/¼ cup) golden syrup (light treacle)

2 teaspoons ground ginger

100 g (3½ oz) glacé (candied) ginger, finely chopped

1  Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 16 x 26 cm (6¼ x 10½ inch) baking tin and line the base and sides with baking paper, extending the paper over the long sides for easy removal later.

2  Cream the butter and sugar in a bowl with electric beaters until pale and fluffy. Sift the flours, ginger and a pinch of salt onto a sheet of baking paper, then fold into the butter mixture until well combined. Use a spatula to smooth the mixture into the prepared tin. Bake for 20–25 minutes, or until light golden brown. Cool slightly.

3  To make the topping, place the sugar, butter, golden syrup and ground ginger in a medium saucepan over low heat. Stir until the butter has melted and the mixture is smooth. Pour over the warm base and sprinkle with the glacé ginger. Allow to cool in the tin before cutting into pieces.