It’s another Everything Looks Rosie tradition to share a suitably Scottish recipe on or around Burns Night every January. This year, my triple ginger shortbread is perfect for toasting the Bard with a wee dram (or just a cuppa like me). They have ground, fresh and crystallised ginger for just the right amount of spice to balance the buttery sweetness of the shortbread. To make them, you will need:
50g golden caster sugar, plus a little extra for sprinkling
100g butter, softened
1 tsp ground ginger
1 tsp root ginger, freshly grated
170g plain flour
crystalised stem ginger to decorate.
Heat the oven to 180C/Fan 160C/Gas 4. Mix the sugar, butter, and the ground and grated ginger into a smooth paste, then slowly add the plain flour to form a soft dough. Place on a lightly floured work surface and roll out until the dough is about 1cm thick. You might find this easy to do after refrigerating the dough for 15 minutes if your kitchen is cosy like mine.
Using a pastry cutter, cut out the shortbread and place on a baking tray. Slice the stem ginger and put a small piece or two in the centre of each. Sprinkle some caster sugar on top.
Bake for 10 minutes until the shortbreads are just starting to colour round the edges. Cool before serving with copious tea.
What are you baking this weekend?
Recipe adapted from Olive magazine.