Lemon and ginger shortbread
Lemon and ginger shortbread
Ingredients
- 200 g plain flour or 100g plain flour, 100g semolina
- 100 g salted butter room temperature
- 50 g golden caster sugar
- zest 1 lemon
- 8 pieces crystallised ginger finely chopped. I use KitchenAid chopper
Instructions
- Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger
- Stir in the flour and work with your hands to form a soft dough.
- Heat oven to 150ºC/130ºC fan/gas 2
- Either use cake tin. Grease a 22cm loose-bottomed tin with fluted edges. Tip into the tin and press into an even, flat layer with your fingers. Prick all over surface with a fork.or roll out to about 1 cm thick and use biscuit cutters for the shapes you want.
- Bake in the oven for 40 mins until pale gold.
- If using a cake tin, then cut into wedges while still in the tin then leave to cool before removing from the tin. Sprinkle with caster sugar to serve.
Tried this recipe?Let us know how it was!