Sierra Leonean Ginger Cake is a traditional Sierra Leonean recipe for a classic ginger biscuit that's traditionally served to children coming home from school. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: Sierra Leonean Ginger Cake.
In a large bowl, sift together the flour and baking powder then mix in the cayenne pepper, sugar and ginger before mixing to combine. Add the butter and rub into the other ingredients with your fingertips.
Turn the resultant dough onto your work surface and knead for 10 minutes until the dough is smooth and elastic. Cover with a clean tea towel and set aside to rest for 10 minutes.
Divide the dough into two pieces. Roll the first piece of dough out to about 5mm (1/5 in) thick then cut out shaped with a pastry cutter (your choice of shapes). Transfer to greased baking trays then roll out the second piece of dough. Once done combine the scraps, re-roll and cut out more shapes.
Once done, transfer to an oven pre-heated to 180C (160C fan/355F) and bake for about 25 minutes, until golden brown and cooked though.
Allow to cool on the baking tray for 10 minutes then transfer to a wire rack and allow to cool completely before storing or serving.
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