Ginger shortbread

Ginger shortbread

By
From
New Middle Eastern Food
Makes
24
Photographer
Mark Roper

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

Ingredients

Quantity Ingredient
150g unsalted butter, softened
75g icing sugar
1 free-range egg yolk
150g plain flour
75g rice flour
2 teaspoons finely chopped crystallised ginger

Method

  1. Preheat the oven to 150ºC. Line two baking trays with baking paper.
  2. Chill the bowl and blade of your food processor for 10 minutes in the freezer. Then cream the butter and icing sugar in the food processor. 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. Refrigerate for about 10 minutes to firm the dough.
  3. Tip the dough onto a clean work surface lightly dusted with plain flour. Roll it out evenly and gently to a thickness of 3–4 mm. Use a sharp knife to cut out three rounds 12 cm in diameter. With the back of a knife, mark each round into eight wedges.
  4. Lift the rounds onto the prepared baking trays and bake for 15–20 minutes, or until the biscuits are just starting to colour and feel a bit firm to the touch. Cool on the tray for a few minutes, then carefully lift onto a wire rack and leave until completely cold. They will keep in an airtight container for a week.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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