Ginger Shortbread

Ingredients
8ozs 225g vegan margarine
4ozs 125g caster sugar
2 tsp ground ginger
10ozs 275g flour
2 tsp baking powder
Method
Cream margarine and sugar together. Add all dry ingredients.
Press into lightly greased 7 inch 18cm round tin.
Bake in oven pre-heated to 350F, 180C, Mk 4 for 40 minutes.
Topping
2 tsp ground ginger
8ozs 225g icing sugar
4 ozs 125g vegan margarine
6 tsp syrup
Melt all ingredients together and pour over warm shortbread.
Cut while still warm.

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