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Gingered Shortbread Biscuits

*Gingered Shortbread Biscuits*
Makes 5 dozen ( or so)

These wonderful biscuits are perfection personified. Buttery. Short. Crumbly. Melt In Your Mouth. Spicy . . . perfection. Three little bites of heaven.

1 cup of butter, room temperature (225g)
1/2 cup icing sugar, sifted (65g)
3 TBS finely chopped candied ginger
1/4 tsp salt
2 cups flour, sifted (200g))

Pre-heat the oven to 300*F/150*C.

Place the butter into a bowl and cream it together with the sugar until it is light and fluffy. Beat in the ginger and the salt. Gradually work in the flour until it is all incorporated.

Divide the dough into thirds and working with one third at a time, shape into a round and roll it out 1/4 inch thick in between two sheets of wax or baking paper. Cut into shapes as desired. Place on baking sheets. Repeat until you have used all the dough, re-rolling the scraps as need be.

Bake for 17 to 20 minutes until light golden and set. Remove to a wire rack to cool

Optional: Melt about 2 ounces of dark chocolate by breaking it up and placing it into a bowl. Heat in the microwave for 20 second intervals, until completely melted. Using a fork or a small spoon drizzle the melted chocolate over the cooled biscuits. Allow to set and dry before storing in air tight containers.
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