A guest recipe from my nana! Some of you may have already seen her amazing caramel slice I posted earlier, and this biscuit/cookie is a Christmas special for her. Shortbread is great anyway, but the addition of candied ginger gives it some more texture and a bit of a bite. They don’t have many ingredients, but they keep really well and I would recommend them as a pre-Christmas gift. Or just to make for the sake of it!
125g caster sugar
100g crystallized ginger (or dried apricots), chopped well
Zest of an orange and a lemon
Extra castor sugar for sprinkling (optional)
Preheat the oven to 180 degrees Celsius and line two baking trays.
Mix together the flour and cornflour. Soften the butter and rub into the flour mixture. Add the sugar, ginger and zests then mix well. Bring together into a dough.
On a floured surface, roll out the dough to about 7mm to 10mm thick. Cut into rounds using any cutter you like.
Transfer onto a tray and bake for about 15 minutes, until lightly golden and the cookies move when lightly touched. Put onto wire racks to cool and sprinkle with sugar (if using) when warm. Cool completely and store in an airtight container.
Makes about 30
Have a good weekend 🙂