Ginger & Almond Shortbread

Ingredients:

  • 1 1 1/4 cup flour
  • 1 cup cornflour
  • 1 cup castor sugar
  • 1/4 tsp salt
  • 1 cup ground almonds
  • 200g 180g  butter – very soft
  • 1/2 cup ginger, preserved in syrup and chopped
  • 1 small egg, beaten
Ginger and almond shortbread biscuits

Method:

1. Sift flour and cornflour together in bowl. Add sugar, salt, and almonds. Stir in butter, ginger, and egg into dry ingredients and mix to a firm dough.

2. Roll out to 5mm thickness. Cut out SHAPES. Chill.

3. Heat oven to 160° 180°160° – too hot + uneven – try 150 fan? more temp?  degrees.

4. Bake biscuits for five to ten fifteen to twenty minutes depending on size thickness

5. Cool and store for a few seconds in an airtight container before eating the whole lot at once.

Makes two trays

Improved Ginger & Almond Shortbread for Food Processor 

200g Ginger

1 1/2c Flour

1c Cornflour

1c Castor Sugar

1c ground almonds

1/4 tsp Salt

200g butter (Soft but not too soft!)

1 egg

 

0. heat oven to 160°C

1. coarsley chop ginger + remove.  Replace blade with mixer blade

2. mix Flour + cornflour, then add sugar, almonds & salt. Add butter & egg. 

3. roll out to 5mm, cut into shapes & bake for 20 mins or less

bakes 48 bikkies on two trays (do one at a time).

mini biscuits about 9m.