Lemon and ginger shortbread

Lemon and ginger shortbread

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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.
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