This shortbread will go to a fellow food blogger at Vanessa Kimbells Food Blogger Gift Exchange tomorrow at Fortnum & Mason. I hope whoever gets it will like it! I am very excited to be taking part and meeting other foodie fanatics like me!
- 115g soft unsalted butter
- 50g caster sugar plus more for sprinkling
- 175g plain flour
- Pinch of salt
- Zest of 1 lemon
- 75g stem ginger, finely chopped
- Pre-heat your oven to 170c or 160c fan
- Beat together the butter and sugar
- Lightly stir in the flour and salt and start working it to form a dough like mixture. Be careful not to overwork the mix as the butter may get too greasy.
- Add the finely grated lemon zest (I use a microplane for this, but any fine grater will do) and the sticky sweet stem ginger. Give it a rough mix with your hands
- Tip the mix into the tin pressing with your fingertips to even it out.
- Using a fork, crimp the edges all the way round and then make several pricks all over. I like to score the mix into 8 wedges before it's cooked.
- Bake for 35-40 minutes till lightly golden
- Remove from oven and cut into 8 wedges.
- Sprinkle over a tbsp or so of caster sugar
- Allow to cool on a wire rack for a few minutes and then remove from the tin and allow to cool completely
- Store in a airtight container or tin. It will keep nicely for a good week