Ginger shortbread biscuits
- April 2008
- Serves 16-20
- Takes 10 min to make, 10 min to bake, plus chilling
Perfect on their own as a delicious teatime treat or, for an impressive dinner party dessert, serve them alongside these orange scented wine jellies.
- 6g fat (3.8g saturated)
- 10.7g (3g sugar)
- 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
- 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.
- 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.
- 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.
- Cool on a wire rack, dust with icing sugar and serve with orange scented wine jellies, or with afternoon tea or coffee.
To freeze, place in a plastic container in the freezer for up to 3 months. Defrost thoroughly before eating.
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