It's been too long since I last bake.
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.
Butter is the star ingredient and using good butter will transform this simple bake into buttery and fragrant wedges of heaven. The addition of rice flour lightened the texture of the shortbread, making it melt in your mouth.
Candied Ginger Shortbread
Makes a 7" round tart base that can be slice into 16 pieces
200g unsalted butter, softened (I used a good quality Danish butter)
200g organic all purpose flour
93g rice flour
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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