This is another variation of my popular shortbread recipe. I decided on a nice zesty lime with the heat of ginger and I was really pleased with the flavour.
Shortbread has a lot of butter in the recipe as this is what gives it melt in the mouth texture. It is well worth buying a good quality butter for this recipe as it really does make a difference.
Start by lining two baking trays with baking parchment, then in a stand mixer cream the butter and sugar until light and fluffy.
Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough. Add the chopped ginger and lime zest then mix again until fully incorporated.
On a floured surface roll the dough out to 1/2 cm thickness and cut out into shapes (approx 20 biscuits). I used a 5cm square fluted cutter.
Place the biscuits onto the prepared trays and chill in the fridge for about 30 minutes.
Preheat oven to 180 degrees centigrade (160 fan) then take the biscuits out of the fridge and bake for 15-20 minutes. Remove from oven and sprinkle with some extra caster sugar. Leave to cool slightly on the trays then transfer to a baking tray.
Lime & Ginger Shortbread
Sarah’s servings: 20
Sarah's skill: Easy
Baking time: 15-20 minutes
Ingredients:
200g Butter
100g Caster Sugar
200g Plain Flour
85g Cornflour
Pinch of salt
Zest of 2 Limes
3 Pieces Chopped Stem Ginger Extra caster sugar for decoration.
Method:
Line two baking trays with baking parchment.
In a stand mixer cream the butter and sugar until light and fluffy.
Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough.
Add the chopped stem ginger and lime zest then mix again until fully incorporated.
On a floured surface roll the dough out to 1/2 cm thickness and cut out into shapes (approx 20 biscuits). I used a 5cm square cutter.
Place the biscuits onto the prepared trays and chill in the fridge for about 30 minutes.
Preheat oven to 180 degrees centigrade (160 fan).
Take the biscuits out of the fridge and bake for 15-20 minutes.
Remove from oven and sprinkle with some extra caster sugar. Leave to cool slightly on the trays then transfer to a baking tray.
Sarah’s extra slice......
You can use any shaped cutter but I used a 5cm square cutter.
Always use a good quality butter when making shortbread it really makes a difference to the taste!