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About this recipe:
These sweet and spicy shortbread biscuits will store quite well in an airtight tin - if they last that long!
110g (4 oz) butter
110g (4 oz) moist sugar
170g (6 oz) plain flour
1/2 teaspoon ground ginger
1/4 teaspoon baking powder
Pinch of salt
- Preheat the oven to 180 C / Gas mark 4. Lightly grease a baking tin and line with parchment paper.
- Cream the butter and sugar until light and fluffy. Gradually stir in the flour, ginger, baking powder and salt. When mixed well, add the beaten egg.
- Roll out on a floured board and cut into shapes; place on prepared tin.
- Bake in the preheated oven until just golden, about 30 minutes. Once cooled, store in an airtight tin.
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