Once I found time to bake, I just wanted to make shortbread.
Shortbread studded with candied ginger.
A bake that simply mixes very basic baking ingredients together. I would like to call it 'keeping it simple' baking.
Candied Ginger Shortbread
Makes a 7" round tart base that can be slice into 16 pieces
Ingredients
200g unsalted butter, softened (I used a good quality Danish butter)
200g organic all purpose flour
93g rice flour
93g sugar
1/4 tsp salt
2 tsp vanilla extract
20g candied ginger, diced into small pieces
Steps to Shortbread
- Preheat oven to 170 degrees C.
- Sieve the flours.
- Cream butter, sugar and salt until light and fluffy. Add vanilla extract and mix till incorporated. Add candied ginger and mix.
- Add the sifted flour into butter mixture and mix until ingredients are just combined. Do not over mixed after adding the flours.
- Press the dough evenly into a 7" tart base and score the surface of the dough with the use of a ruler and a knife into 16 uniform pieces. Prick the surface with a fork. I used a chopstick to prick the the surface of the dough.
- Bake it for 55 minutes or till the edges are lightly golden brown.
- Once removed from the oven, let the shortbread cool in the tart base for 10 minutes before removing it from base to cool completely.
- Sliced the wedges and store them in air tight container.
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