Ginger shortbread biscuits

Ginger shortbread biscuits

By
From
Baking
Makes
40
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
250g butter, softened
110g caster sugar
250g plain flour
2 teaspoon ground ginger
caster sugar, to sprinkle

Method

  1. Preheat the oven to 160°C. Grease baking trays or line them with baking paper.
  2. Using an electric mixer, cream the butter with the sugar until light and fluffy. Sift together the flour and ginger and gradually work into the butter mixture to form a dough. Chill if necessary.
  3. Knead lightly then roll out on a lightly floured surface until 5 mm thick. Cut into round or star shapes using a biscuit cutter. Transfer to a baking tray and bake for 12–15 minutes or until golden. Sprinkle with caster sugar while still warm. Transfer to wire racks to cool.

Variations

  • Spiced biscuits

    Omit the ginger but sift 1 teaspoon ground cinnamon and 1 teaspoon mixed spice with the flour.

    Butter shortbread biscuits

    Omit the ginger and add a few drops of vanilla essence to the mixture.

Tags:
baking
bakery
margaret
fulton
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