Last week I had a big craving for Shortbread. My mum usually keeps some in the cupboard, but unfortunately I found that they were out of date 😦 Because I wanted to try out some recipes for the baking competition in August anyways, I decided to make some shortbread myself.

The original recipe is with stem ginger, but I wanted to make some plain shortbreads instead so I just left out the ginger.

For about 20 pieces:
200g soft unsalted butter
100g caster sugar (plus some extra for sprinkling)
260g plain flour
40g corn flour
for the stem ginger ones:
1 teaspoon of ground ginger
60g of drained stem ginger

Beat the butter until creamy and whisk in the sugar gradually. Sift in the flour and cornflour (and ground ginger) into the buttercream and form a dough with your hands. Form into a long sausage and wrap in cling film. Leave to cool in the fridge until the dough is firm.

Preheat the oven for 180°C

Take the dough out of the cling film and slice into 20 pieces. I shaped some of then into a finger form or a more oval form. Pinch with a fork to give it the typical shortbread look.

Bake on parchment paper for about 20 minutes (until they start to brown).

Sprinkle with some caster sugar or grated chocolate and leave to cool.

You can keep them in a biscuit box for a quite a while and enjoy them with your coffee and afternoon tea 🙂


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