|Margarita's International Recipes|
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.
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