These lovely ginger and lemon shortbread biscuits break away from the traditional and yet are as delightful and as satisfying as their classic counterpart.
4 people made this
55g golden caster sugar
160g plain flour
zest and juice of 1 lemon
1 teaspoon ground ginger
1 pinch ground nutmeg
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to 170 C / Gas 3. Grease and line a baking tray.
In a mixing bowl beat together the butter and sugar until light and fluffy. Sift in the flour then fold in to the mixture. Stir in the lemon juice and zest and the spices. Knead with hands until a dough forms. Turn onto a floured board and roll to a 3cm thickness. Cut into fingers and arrange on the prepared baking tray. Prick decorative holes into the tops of each slice with a skewer.
Bake in the oven for 10 to 15 minutes until the shortbread is golden brown. Remove from the oven and cool before serving.