I had already proposed a recipe for shortbreads more than two years ago (recipe HERE). I always like the first ones so much… But today I give you a new version that is really my favorite! This time they are baked in a mould, are thinner and more golden and especially there is a lot of ginger in them which gives them a unique taste. These shortbread are really delicious and everyone who tasted them loved them… Their fabulous texture and ginger give an explosive version of these famous Scottish cakes…
Ginger shortbread recipe:
-80g of sugar
-160g of salted butter
-200g of flour
-40g of rice flour (if you can’t find rice flour, then you can use 240g of classic flour!)
-2 teaspoons ginger powder
-3 slices of candied ginger
Preheat oven to 170°C.
Put the soft salted butter and sugar in a bowl.
Mix well to obtain a kind of cream (with the sheet, the “K” if you have a robot!).
Mix flour, rice flour and ginger powder.
Add the flour mixture to the butter-sugar cream. Mix until you obtain a homogeneous paste without insisting.
Cut the candied ginger into very small cubes.
Add them to the dough and mix quickly.
Roll the dough into a ball.
Put the dough in a 20X20cm square pan lined with parchment paper.
Flatten the surface with the back of a spoon.
Sprinkle the top of the dough with sugar, then poke holes in it (here I did it with a chopstick).
Bake for 35-40 minutes (or more) to obtain a nice golden brown pastry. You have to keep an eye on it because every oven cooks differently Cut the shortbreads while the dough is still hot, it will be much easier.
Turn out when shortbreads have cooled. Store in an airtight box.