Delicious melt-in-the-mouth shortbread with a hint of ginger. You can substitute the butter with a vegan butter or good old fashioned margarine for a plant-based version of these.
Ingredients
125g unsalted butter (room temperature)
150g Kialla’s Organic Cake Flour or Organic White Unbleached Flour
55g caster sugar
1 teaspoon ground ginger
pinch of salt
Method
Mix the softened butter (not melted) with the flour, ginger and salt with your fingers until it resembles breadcrumbs.
Add the sugar and mix through – don’t over mix as the dough will be tough instead of soft and melt-in-the-mouth.
Make the dough into a ball.
Wrap in clear plastic film and refrigerate for about 30 minutes.
Preheat the oven to 180ºC.
Take the dough and roll flat to cut out with cookie cutter shapes.
Bake on a lined baking tray until a pale golden colour (about 15-20 mins).
Allow to cool about 5 minutes and sprinle with some extra caster sugar or icing powder then cool on a rack.
Notes
You can also make these without the ginger for a plain shortbread.
