Ginger shortbread recipe

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  • Serves 8
  • 20 mins to prepare and 10 mins to cook
  • 205 calories / serving
  • Freezable
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Ginger shortbread HERO

Preheat the oven to Gas Mark 4, 180°C, fan 170°C.

In a large mixing bowl, cream the butter, sugar, grated and ground gingers together until smooth. Add the flour a little at a time and gradually bring the mixture together until you have a soft dough.

Put the dough on a lightly floured surface and roll or pat out to a circle about 1cm (½ inch) thick.

With a sharp knife or pastry cutter, cut into 8 pieces. Transfer to a nonstick baking street, place a small piece of stem ginger on each one and sprinkle with a little caster sugar.

Bake for 10 minutes or until light golden. Remove from the oven and let cool on a wire rack.

Tip
Don't be tempted to use more ginger - either fresh or dried - as it may make your dough too soft.

*Inspired by Mark S. featured in the Realfood Cookbook

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  • Ingredients

  • 100g (3½oz) butter
  • 50g (2oz) golden caster sugar, plus more for sprinkling
  • 2.5cm (1 inch) ginger root, grated
  • 1tsp ground ginger
  • 175g (6oz) plain flour
  • 2 cubes crystallized stem ginger
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  • Energy 859kj 205kcal 10%
  • Fat 10.6g 15%
  • Saturates 6.2g 31%
  • Sugars 10g 11%
  • Salt 0g 0%

of the reference intake
Carbohydrate 26.9g Protein 2.2g Fibre 1g

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