Bake off made me do it!! After watching this weeks episode of “Biscuit Week,” I raided my cupboards (sorry, I should make out that this was more planned out), and found all of the ingredients I would need for shortbread, after all, there aren’t many ingredients to find. I have a new found love for Ginger, and it is so good for you too, which makes these healthy right..? Anyway, as much as I feel that you love these ramblings of mine *cough cough* I am going to go onto the bake. If you prefer the rambling then head over to my youtube channel here.
Ingredients:
150g Unsalted Butter
85g Golden Caster Sugar
200g Plain Flour
25g Crystallised Ginger – roughly chopped
Method:
- Preheat the oven to 160 Fan/180C Conventional
- Line a baking tray with baking paper and lightly grease
- Beat the butter and sugar together until well combined, keep scraping the sides to incorporate all of the mix
- Sift in the flour and mix until combined. Do not over mix/beat.
- Tip out the dough onto a clean and lightly floured work surface (or I use a silicone mat as you then don’t need to flour the surface which could make the mix too dry as you add more flour than intended).
- Knead the dough to combine and form a ball of dough I mainly just gently squeeze the dough together to squash it together (really technical, I know)
- I then roll the dough into a sausage shape and wrap in clingfilm
- Place in the fridge for 20minutes to cool
- Once cooled, take it out of the fridge and it should have set slightly hard
- Now unwrap the dough and cut/slice into pieces, this mix makes approximately 12 biscuits.
- Now place these onto the lightly greased baking tray
- Bake for 15-20 minutes, in my oven 17 minutes is perfect but check from 15 minutes
- They should be just starting to turn brown on the edges
- Cool for at least 10minutes on the tray before transferring to a wire rack.
Enjoy! Another really easy recipe, which I hope you all enjoy. Remember to tag me #blearyeyedbaker on Instagram so I can see your bakes.
Carly
