Lemon & gin­ger short­bread

New Zealand Woman’s Weekly - - NOURISH ME -

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

tem­per­a­ture

¾ cup ic­ing sugar

1½ cups flour

½ cup corn­flour

2 tbsp lemon zest

Chopped crys­tallised gin­ger,

to gar­nish

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.

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