Or as I call them Ginger Shortbread because they have a delightfully short texture. They are also dead easy, just a few ingredients all cut together and pressed into a pan with your fingers.
These are from the New James Beard which was indeed new in 1981. Despite the age, the recipes in here are interesting in a way that intrigues me when I read through it. And they're excellent. James Beard — what a cook.
GINGER CAKES
Makes 30 cookies
2 cups flour
1 cup brown sugar, firmly packed
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 pound (1 cup) unsalted butter, cool (NOT room temperature), cut into small pieces
Mix the dry ingredients thoroughly, then combine with the butter until the mixture is well blended and crumbly. (I do this by hand, lightly rubbing the butter into the flour between my thumbs back and forth across fingertips.)
Plae a 1/2-inch thickness of the mixture in two square 8-inch cake pans, pressing it down in the pan with your fingers.
Bake in a 328° oven for 45 minutes to 1 hour, until lightly browned. While the cake is still warm, cut it into finger-shaped pieces about 1" wide. Remove the pieces with a spatula and, when cool, store in covered tins.
