- 3/4 cup superfine sugar
- 1/2 cup margarine
- 2 eggs
- 1 teaspoon cinnamon
- 1 pinch ginger
- 1 1/2 cups self-rising flour
- 1/4 cup confectioners' sugar
- 1 pinch cardamom (optional)
- Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
- In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
- Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.