Thursday, 27 April 2017

Ginger up the shortbread

Ginger and Orange Shortbread biscuits
I’m a great fan of ginger in baking so enjoy baking Grandma’s traditional recipes with this distinctive spice. Dotted with ginger pieces, Grandma’s shortbread biscuits work well. I’ve added orange zest and citrus peel to complement the ginger taste. 
What you need 
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 (& more 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 with...
ginger Easter chicks and bunnies

Let me know if you have another type of Shortbread. 

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