Tag Archives: biscuit

Crystallised Ginger Shortbread

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I have mentioned my love for shortbread before, I was brought up on the stuff!

This is another twist on a classic, my Grannie loved crystallised ginger, I think that she would approve of this!

I often makes these as mini biscuits for the lunch boxes, around 2cm diameter. To make the shortbread this size it is easiest to break the dough into four pieces and roll them individually.

Makes 30.

Ingredients

220g butter, room temperature and diced

90g caster sugar plus extra for dusting

330g plain flour

70g crystallised ginger

Method

Process or beat the butter and sugar until creamed and light.

If using a processor add the flour and ginger and process until it forms a ball.

If making by hand, chop the ginger finely, add to the butter mix with the flour and combine well.

Cover a piece of cling wrap with a little extra sugar, and form the dough into a sausage, around 4-5 cm diameter, and roll in the sugar.

Wrap the rolled sausage in the cling wrap and pop in the fridge for 2 hours.

Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

Take the dough out of the fridge and slice into rounds about 5mm thick.

Place the dough on the baking sheets and bake for 25mins until golden.

Allow to cool on a wire rack.

Gluten Free Shortbread

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It took a fair bit of trial and error to make my favourite shortbread taste like the wheat version.

Normally, egg yolks are not used in shortbread but with the flours here you really need the yolk both to bring the dough together and to add a little colour to the very white flours.

Glutinous rice can be found at Asian food stores and just double check your cornflour is wheat free!

I use salted butter as I would for wheat shortbread.

Makes 24

Ingredients

220g butter, salted, at room temperature

110g caster sugar

200g glutinous rice flour

120g cornflour

2 egg yolks

Method

Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, cream the butter, sugar and egg yolks until light and fluffy.

Sieve the flours over the butter mix and mix well to form a dough.

Roll into walnut sized balls and place on the prepared baking sheet.

Using a fork, gently press down a little.

Bake in the oven for 30mins.

Allow to cool slightly on the baking sheet, then gently move to a baking rack to cool completely.