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Ginger spiced shortbread
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Celebrate the holidays with a hint of ginger in classic buttery shortbread cookies.
Ingredients:
  • 500.00 ml plain flour
  • 130.00 gm rice flour
  • 112.50 gm icing sugar
  • 330g Unsalted Butter, softened
  • 12.50 gm ground ginger
  • 150g white chocolate,melted
  • Coloured cachous, for decorating
Instructions:
  • Combine all ingredients, excluding chocolate and cachous, in a food processor. Blend until the mixture looks like fine breadcrumbs. Move the mixture to a clean surface, use your hands to press it together until it turns into dough. Split the dough into two parts, flatten them into disks, wrap in cling wrap, and refrigerate for 15-20 minutes.
  • Roll out the dough to a 5mm thickness between two sheets of baking paper. Use 7cm cutters to create Christmas shapes like rounds, trees, stars, and bells. Transfer the shapes to buttered baking trays. Bake at 160C for 15–18 minutes until lightly golden. Let them cool completely on the trays.
  • Drizzle the melted chocolate over the biscuits using a small piping bag or snaplock bag with a corner snipped off. Sprinkle cachous on top for a decorative touch. Let the chocolate set before placing the biscuits in an airtight container.

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