well this is and old family recepie that belong to a friend of mine and i shouldnt really have it in the first place,lol :oops:
You see we made it at her place while i was visiting and at night i wrote it down just to be sure and i just took it home with me ((( Cause she did say i could have it; really important ,she did say i could))))
, and then i could t find it, silly me( found it now thou) she did say later on thta it was suposed to be a secret and she could make it for me but not give out the recepie but i already got it,lol
i feel a bit bad for keeping it anyway but since it taste soooooooooooooo good i couldnt just throw it away. you might think im this awful person and not respecting ppls wishes but honestly i do.
anyway you guys have practically my adopted family anyway you can have it but plz dont give it away to just anyone then cause then i will really feel terrible.
main is:
for a big one, you can half it for a more normal portion but this will keep many weeks in a tin and it is so yummy you will finish it very
32 oz butter
16 oz of sugar
40 oz of plain flour =
keep the butter( and use proper butter not margarine if u can but margerin will work too, i sometimes use half and half)
mix it all together really well.
put it a square cooking pan to use in the oven, cook for 25 min on 200 degrees.
then before it cools all the way(it has to cool down enough though)
topping:
i just figured out i m lacking how much butter i have to have in it but it is
??? butter
32 oz of icing sugar
24 ttsp of golden sirup
8 tsp of ground ginger.
melt the butter and then add a little bit of the sirup and mix well, then the ginger, after all the sirup is in, start adding the icing sugar, a little of the time to so it doesnt get lumps in, mix it really well so its all smooth.
when its done add the topping on the shortbread before its totally cool.
then let it cool down and then YUMMYYYYYYYYYYYYYYYYYYYYYYYY
i will add the amount of the butter soon but i think it was 200 grams
:oops: