|Home ⇒ Recipes ⇒ Biscuits ⇒ Ginger Shortbread|
Work the butter into the flour, add the sugar and ginger and mix in very well to fine breadcrumb consistancy.
Take half of this mixture, and to it add the crystalized ginger that has been finely diced. Pack it into a wax paper lined 225x225mm (9”x9”) cake tin, and press down very well. Sprinkle the rest of the mixture over the top.
Bake at 180°C for 30 minutes.
Remove from the oven, cool in the tin, and cut into 30x30mm (1¼x1¼”) squares before it is cold.
If you have enough will power, store for 24 hours before eating, to let the flavours develop fully.
Val’s family heirloom recipe.
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