Ginger Shortbread

8ozs 225g vegan margarine
4ozs 125g caster sugar
2 tsp ground ginger
10ozs 275g flour
2 tsp baking powder
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.
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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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