These ginger cakes are more like biscuits or scones than cakes. They don't have a leavening agent, so they barely rise, and they have a pretty dense consistency. They are not very sweet, but the ginger flavor and the spiciness of the pepper is noticeable. I thought they were OK, though not particularly great, and not really much of a dessert. I don't think I'd make them again. If you do make them, you might want to add about 1/2 tsp. of salt - they were really missing it.

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Ginger Cakes

• 2 cups flour
• 6 Tbsp. sugar
• 1 Tbsp. ground ginger
• 1/2 tsp. ground cayenne pepper
• 1/2 cup butter, softened
• 1/2 cup water
• flour

Instructions

Preheat oven to 350F. Grease a large cookie sheet.

Sift the flour, sugar, ginger and cayenne pepper into a mixing bowl. Add butter and mix thoroughly. Add water and mix well.

Flour a flat surface a rolling pin, and roll the dough about 3/8" thick. Cut with a round biscuit cutter and place the little cakes in the cookie sheet.

Bake for about 15 minutes, until they start to brown. 6. Bake on a greased cookie sheet for about 15 minutes at 350 degrees.

Adapted from this recipe at Wiki Recipes