Ginger Shortbread Fingers

This is an ideal alternative to Gingerbread.

December is here so it is time to break into the holiday recipes 🙂

I only usually bake shortbread around Christmas although I must admit that I don’t find it particularly exciting. The buttery flavour is lovely, but it just lacks a little something. However by adding ginger to the melted butter you get a wonderful lightly spiced flavour in the finished shortbread. Perfect. It is also much easier to make and eat than traditional hard gingerbread.

The ingredients listed below will make 22 large fingers. Of course you can cut the shortbread into smaller pieces, or even form the dough into a circle and then cut it into wedges if you prefer.

Wrap some pieces in cellophane and this would be a lovely gift.

By the way, in the lead up to Christmas I’ll be posting every two days so keep stopping by for some new recipes.

Ingredients – makes 22 fingers:

  • 250g/9 oz unsalted butter, cut into a few pieces
  • 2 tbsp ground ginger
  • 2 cups plain (all purpose) flour
  • 3/4 cup cornflour
  • 1/2 cup white sugar, plus a little extra

Method:

  • Heat your oven to 170C/150C fan forced/340F and grease a shallow rectangular slice pan (approx 32cm x 18cm  / 13in x 7in).
  • Put the butter and ginger into a small saucepan over a medium-low heat. Stir until the butter is melted then remove from the heat.
  • Put the plain flour, cornflour and sugar in a medium bowl and stir to mix.
  • Pour in the ginger butter and stir to combine.
  • Tip the mixture into the prepared pan and use the back of a spoon to smooth into an even layer. Keep it neat because the shortbread will not rise or spread as it cooks.
  • Bake for 25 minutes until just starting to turn golden.
  • Remove from the oven and use a small sharp knife to gently cut your shortbread into your desired sized pieces. BE CAREFUL not to scratch your pan with the tip of the knife.
  • Prick the surface of the shortbread with a fork, then scatter over a little bit more sugar – about a teaspoonful – over the surface.
  • Bake for a further 15 minutes until lightly golden.
  • Remove from the oven and leave to cool in the pan.
  • Enjoy!

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