Lemon & ginger shortbread
MAKES approx 20 pieces
A nod to the Scottish contingent for this favourite of Mum’s – meltingly good shortbread jazzed up with some ginger.
240g butter, at room
¾ cup icing sugar
1½ cups flour
½ cup cornflour
2 tbsp lemon zest
Chopped crystallised ginger,
1 Preheat oven to 130°C.
Line two oven trays with baking paper
2 Cream the butter and sugar until pale and fluffy.
3 Sift in the dry ingredients and add the lemon zest. Mix well.
4 Tip onto a lightly floured surface and roll into a 5mmthick square. Cut into any shape you like by hand or use cookie cutters.
5 Remove each with a thin spatula and transfer to the baking trays. Prick with a fork. Add a few pieces of chopped ginger to each, slightly pressing into the dough.
6 Bake for 30- 40 minutes until shortbread is a lovely golden colour. Let cool a little, then place on a wire rack to go cold.