Ginger shortbreads

Ginger shortbreads

By
From
Arabesque
Makes
35-40
Photographer
William Meppem

Rice flour gives a slightly sandy-shortbready texture. You could use cornflour instead for a softer, more melting biscuit.

Ingredients

Quantity Ingredient
150g butter
75g icing sugar
1 egg yolk
150g plain flour
75g rice flour
2 tablespoons crystallised ginger, finely chopped

Method

  1. Chill the bowl and blade of your food processor for 10 minutes in the freezer. Then cream the butter and icing sugar. Add the egg yolk and mix in well. Sift in the two flours and then add the chopped ginger. Pulse carefully until the mixture just comes together. Tip the mixture onto a floured work surface and divide it into two. Roll each half into a log shape (approx 4 cm diameter), wrap in clingfilm and refrigerate them for at least 2 hours before baking in a preheated 150°C oven for 6–8 minutes. The biscuits should colour only very slightly.
  2. Store them in an airtight container.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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