These ginger shortbread biscuits go hand in hand with orange scented wine jellies for an impressive dinner party dessert or as a refreshing end to a Sunday lunch.
Ingredients
- 80g unsalted butter, at room temperature, plus extra for greasing
- 80g plain flour
- 1 tsp ground ginger
- 30g icing sugar, plus extra for dusting
- 30g cornflour
- Drop of vanilla extract
Method
- 1. In a mixing bowl, cream the butter until pale and fluffy. Sift over the flour, ginger, sugar and cornflour and beat well. Beat in the vanilla.
- 2. Turn out onto a piece of cling film and shape into a roll about 5cm in diameter. Wrap up and chill for 2 hours or until firm enough to slice.
- 3. Preheat the oven to 190°c/fan170°c/gas 5. Cut the dough into 12 x 5mm-thick slices. Place, spaced apart, on a buttered baking sheet and bake for 10 minutes, until golden.
- 4. Cool on a wire rack, dust with icing sugar and serve with orange scented wine jellies, or with afternoon tea or coffee.
Nutritional info
Per biscuit: 97kcals, 6g fat (3.8g saturated), 0.7g protein, 10.7g carbs, 3g sugar, trace salt
Chef's tip
To freeze, place in a plastic container in the freezer for up to 3 months. Defrost thoroughly before eating.