Ginger shortbread biscuits

Ginger shortbread biscuits
  • Serves icon Serves 16-20
  • Time icon 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.

Nutrition: per serving

Calories
97kcals
Fat
6g fat (3.8g saturated)
Protein
0.7g
Carbohydrates
10.7g (3g sugar)
Salt
trace
Calories
97kcals
Fat
6g fat (3.8g saturated)
Protein
0.7g
Carbohydrates
10.7g (3g sugar)
Salt
trace

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.

delicious. tips

  1. To freeze, place in a plastic container in the freezer for up to 3 months. Defrost thoroughly before eating.

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September 2019