Christmas time! I am still a big kid at heart when it comes to Christmas - the fairy lights twinkling, the buzz in all the shops and the overly decorated shop displays.. such a wonderful time of the yeeear! This Christmas was extra exciting as we went to Berlin to see the magical Christmas markets, the trip was definitely worth it! More about that next time though. This blog is about some very festive ginger shortbread that I made just before going.
The basic recipe was taken from the British Bake off book but it has been adapted slightly. These shortbreads had just the right amount of ginger in to be warm but not over powering. They tasted much better on day when the flavours had fully developed.
Makes 14 fingers
You will need: -
150g plain flour
150g plain wholemeal flour
1tsp ground ginger
1/2 tsp bicarbonate of soda
12g light brown muscovado sugar
7 chunks of crystallised stem ginger
125g unsalted butter
greaseproof paper and butter
1. Heat the oven to 180C. Tip both flours, the oats, bicarbonate of soda, sugar and stem ginger (cut into tiny pieces) in a food processor and mix until even. Add the butter in lumps and blend until the mixture looks like crumbs.
2. Keep 3 tbsps of mixture separate then tip the rest of the mixture into a brownie baking tin lined with greaseproof paper. Press down until the mixture looks solid and even.
3. Sprinkle the crumbs that were kept back on top and bake for 35 minutes until golden brown.
4. Put the tin on a wire rack and cut into 14 fingers. leave to cool before removing from the tin.
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