|
MAKES 1 x 20cm ROUND
INGREDIENTS
- 180g lightly salted butter, chilled and diced
- 75g caster sugar
- 225g refined spelt flour
- 90g ground almonds
- 1½ tsp ground ginger
- about 4 knobs stem ginger
- icing sugar, for dusting
METHOD
- Place the butter, caster sugar, flour, ground almonds and ground ginger in the bowl of a food processor and whiz to a dough. Wrap it in clingfilm and chill for several hours or overnight.
- Preheat the oven to 160C/140C fan/325F/gas 3. Finely slice the stem ginger, discarding the ends. Unwrap and knead the dough gently until it is pliable, then roll it out on a worksurface dusted with spelt flour into a circle a little larger than 20 cm, without turning it over, using the base of a cake tin as a guide and trimming it to fit.
- Mark the surface with little dots using the prongs of a fork, then mark it into 8 segments using a sharp knife. Gently press a couple of slices of ginger into each segment (these don’t have to be completely level with the dough). Decorate the edge using the flat of the fork tines.
- Loosen the shortbread with a spatula and carefully transfer it to a baking sheet. Bake for about 50 minutes until a pale even gold.
- Loosen it with a palette knife, cut the shortbread into segments and leave to cool, then dust with icing sugar. The biscuits will keep well for about a week in an airtight container.
ALTERNATIVELY Make smaller shortbreads. Divide the dough
into 4, and roll out into 12cm rounds. Reduce the baking time to 20-25 minutes.
|
