Thursday, 27 April 2017

Ginger up the shortbread

Ginger and Orange Shortbread biscuits
I’m a great fan of using ginger in baking so enjoy adapting Grandma’s traditional recipes with this distinctive spice, long known for its medicinal benefits. Dotted with ginger pieces, Grandma’s shortbread biscuits were ideal as they are buttery and work well in the original recipe. I’ve added orange zest and citrus peel since these complement the ginger taste. 
150g/5oz butter
225g/8oz plain flour
75g/3oz sugar
Zest of an orange
50g/2oz mixed peel
2 tsps powdered ginger
50g/2oz stem ginger or ginger pieces (with a few more pieces for decoration)
1 yolk of egg
Rub the butter into the flour and add the sugar, orange zest, mixed peel, ginger and stem ginger. Then add the egg yolk and work into the flour as quickly as possible, making a dry dough. The mixture must be kept dry. Roll out thinly and cut into rounds. Top with more ginger pieces as a decoration before baking. Bake for 25 minutes in a slow oven. (300F, Mark 2, 150C)

Enjoy Shortbread biscuits at any time of year with.... . 
and these ginger Easter chicks and bunnies
I’m always on the lookout for more ideas so let me know if you have another flavour to try with Shortbread. 

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