1 cup of all-purpose flour
1/2 cup of butter
2 eggs
1 cup of light corn syrup
3 1/4 cups of all-purpose flour
1 teaspoon of salt
1 1/2 teaspoons of baking soda
1 teaspoon of ground ginger
1/2 teaspoon of cinnamon
1 cup of boiling water
Topping:
1/3 cup (6 tablespoons) of melted butter, at room temperature
3 3/4 cups of confectioner's sugar
1 egg, lightly beaten
1 tablespoon of grated orange zest
1 cup of all-purpose flour
1/2 cup of butter
2 eggs
1 cup of light corn syrup
3 1/4 cups of all-purpose flour
1 teaspoon of salt
1 1/2 teaspoons of baking soda
1 teaspoon of ground ginger
1/2 teaspoon of cinnamon
1 cup of boiling water
Topping:
1/3 cup (6 tablespoons) of melted butter, at room temperature
3 3/4 cups of confectioner's sugar
1 egg, lightly beaten
1 tablespoon of grated orange zest
Make the batter: in a bowl, combine the butter, gradually adding the flour and beating until smooth and clear
Add the eggs and corn syrup, beating continuously
Sift together the flour, salt, baking soda, ginger, and cinnamon
Add the mixture to the cream, alternating with water, beating well after each addition
Spread the batter in a greased and floured 35 x 24 cm pan
Bake at moderate temperature (170°C) for 35-40 minutes
Remove from oven, let cool
Cover with the topping and cut into squares
Prepare the topping: in a bowl, combine the melted butter and flour, beating until smooth
Add the eggs, one at a time, beating well after each addition
Add the orange zest.
