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Russian Shortcakes

Ingredients:

145g/5oz butter
145g/5oz soft brown sugar
1 tablespoon golden syrup
1 egg
1½ teaspoons vanilla extract
260g/9oz plain flour sifted with
1 teaspoon baking powder
120g/4oz sultanas		Russian Shortcakes
Icing:

4 tablespoons sieved icing sugar
2 tablespoons butter
2 teaspoons golden caster sugar
1 teaspoon ground ginger
Method:

  1. Melt the butter, sugar and golden syrup together in a saucepan and cool a little.
  2. Beat the egg and vanilla extract together in a large bowl. Stir the butter mix into the egg then add the flour and sultanas and mix well. Turn into a 31x20.5x4.5cm deep/12x8x1½in deep swiss roll tin lined with baking parchment.
  3. Place in pre-heated oven gas mark 5/190ºC/170ºC fan/375ºF and bake for 18-20 mins – be sure not to overbake no matter what it looks like.
  4. While the cake is baking, make the icing and ice the cake while it is still hot.
  5. Gently melt the butter in a pan, stir in the other ingredients and mix well.
  6. Drizzle icing over cake immediately and leave to cool completely before removing from tin.
  7. Cut into squares to serve.
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