150 g wholemeal spelt flour (replace with AP flour 1:1 and reduce the liquid slightly to achieve a similar consistency)
150 g plain flour (all purpose flour)
50 g oatmeal fine or medium (I used fine)
2 tsp ground ginger
½ tsp bicarbonate of soda (baking soda)
125 g demerara sugar or light muscovado or turbinado
125 g salted butter
50 g crystallized ginger chopped finely
Place all the dry ingredients into a bowl and cut in the butter.
150 g wholemeal spelt flour,150 g plain flour (all purpose flour),50 g oatmeal,2 tsp ground ginger,½ tsp bicarbonate of soda (baking soda),125 g demerara sugar,125 g salted butter
Rub between fingers until mixture resembles breadcrumbs, or pulse in a food processor.
Stir in the crystallised ginger.
50 g crystallised ginger
Press all but 4 tbsp into an 8" (20cm) sq. silicone mould or lined cake tin with the back of a spoon.
Sprinkle over the reserved mixture.
Bake at 180℃ (350℉, Gas 4) for about 25 minutes, when the top should be golden, but not burnt.
Cut the shortbread into 16 fingers whilst still warm, then leave in the mould to cool completely before removing.
Notes
Adapted from The Great British Bake Off Big Book of Baking by Linda Collister
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.
Nutrition Estimate
Calories: 184kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 97mg | Potassium: 26mg | Fiber: 2g | Sugar: 10g | Vitamin A: 195IU | Calcium: 7mg | Iron: 1mg
https://tinandthyme.uk/2015/10/grasmere-ginger-shortbread/