Ginger Shortbread
Ready In: 22 mins
Yields: 12 cookies
Ingredients
- 50 g caster sugar
- 100 g salted butter, room temperature
- 150 g plain flour
- 1 tablespoon minced root ginger
Directions
- Put the sugar, butter and flour in a processor and blitz until it forms a breadcrumb-like consistency. Be careful not to overwork it.
- Mix in the minced ginger to form a dough. If necessary, add a tiny splash of water to bring it together. It depends on how much liquid you have in the ginger.
- Knead a couple of times on a very lightly floured surface then roll out to about 1cm thick and cut into whatever shape you want. Place in the freezer for 20 minutes.
- Meanwhile, heat the oven to 300°F.
- Put the dough in the oven and cook until golden, turning occasionally if necessary to ensure even baking (approx 20 minutes).
- Turn out onto a cooling rack for ten minutes before eating.
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