Lemon and ginger shortbread
Ginger and lemon work really we’ll in this delicious shortbread. The shortbread comes out light and crumbly and is perfect with a cup of tea or a gin and tonic!!
Ingredients
175g plain flour
100g butter
50g golden caster sugar
2 lumps of stem ginger in syrup (finely diced, syrup drained).
1 lemon, zested
Method
Preheat the oven to 150C/130C fan/gas 2
In a mixer or by hand cream together the butter and sugar until light and fluffy. Add in the ginger and lemon zest and mix together.
Gently add the flour on a low speed setting if using an electric mixer or crumble in by hand.
When the biscuit dough starts to come together, press into a fluted pie or quiche dish until level and flat.
Prick all over with a fork and pop in the oven to bake for 35 minutes.
Remove from the oven, leave to cool then cut up into slices.