Shortbread gets a festive twist with the addition of ground ginger, creating a simple yet delicious Christmas treat. The recipe, from Sainsbury's Magazine and created by chefs Ryan Simpson and Liam Trotman at Orwells Restaurant, yields around 14 biscuits and requires just 10 minutes of prep time.
To make the ginger shortbread, combine butter, flour, ground ginger and a pinch of salt until the mixture resembles breadcrumbs. Mix in caster sugar and mould the dough into a ball. Shape it into a sausage-like form about 6cm in diameter, wrap in clingfilm and chill for at least 30 minutes.
Preheat the oven to 180°C (fan 160°C, gas mark 4). Unwrap the dough and slice into 1cm-thick biscuits. Place on a lined baking tray and bake for 16 minutes until pale golden and lightly crisp. Dust with extra caster sugar, cool for five minutes on the tray, then transfer to a wire rack.
For an extra kick, a dash of cinnamon can be added, though it doesn't significantly alter the taste. The ginger provides a warm, spicy note that enhances the buttery shortbread, making it a perfect festive bake for those with limited baking skills.
