Ginger Cake

 

2 c. preserved ginger in syrup (at Chinese grocery store)

2/3 c. unsalted butter; chilled                   2/3 c. fine berry sugar

dash salt                                                        2/3 tsp. powdered ginger

21/4 c. flour                                                  1 egg slightly beaten

2 tbsp. lukewarm water

 

chop up ginger into tiny squares of little less than ¼ square; set aside.

 

cream butter, sugar, eggs, salt, powdered ginger in large bowl.  mix at medium speed fpr 4 minutes.  add flour slowly remove beaters; work into mallable dough with hands.  wrap dough in a linen towel; chill 1 hour.

 

roll chilled dough onto cookie sheet; mix egg with water paint dough; sprinkle the diced ginger and a few drops of syrup over top; bake 400 degrees 20 minutes or till golden brown.