Surprise surprise look what I've got for you today... another lemon recipe! Last time I posed the question of what should I bake next with my luscious lemons, the lovely Katy Potaty suggested lemon and ginger shortbread. I don't like to disappoint so these are for you Katy. These aren't shortbread in the traditional sense but this is my childhood shortbread.
When my grandpa used to come to visit from Sydney mum would always make him his favourite biscuits which were really a melting moment that looked just like these but we called them shortbread.
I can still remember how the buttery biscuits used to melt the second they hit your tongue. You could be excused for eating a few in quick succession as you hardly know you're eating them until you get a stomach ache an hour later from over-consumption (who me, no never!).
My dear husband who used never to eat my baked goodies, devoured the last of these on the couch the night before last watching Offspring. Side note... who do think will die? Luckily I said yes when he offered me one first or I would have totally missed out.
The ginger flavour is quite subtle with the lemon taking the front seat but I love the hint of spice it gives. You could leave it out if you like but you'd be missing out.
They keep surprisingly well in an airtight container too. I think I made them on Thursday last week and they were still just as fresh a week later (not that they should have lasted that long but I was trying to exercise restraint). Enjoy!
So tell me, what should I make next with my lovely lemons?
Recipe
Ingredients
- 200 g 7oz butter
- 2 teaspoon grated lemon zest
- 1 teaspoon powdered ginger
- ⅓ cup caster superfine sugar
- 1 ½ cups plain AP flour
- ½ cup rice or cornflour
- Icing sugar for dusting
Instructions
- Pre-heat the oven to 130C (265F) fan-forced and line two baking trays with baking paper.
- In the bowl of an electric mixer, beat the butter, lemon zest, ginger and caster sugar together for 5 minutes.
- Scrape down the bowl and the beater and beat for another 30 seconds.
- Add the flours and mix them through slowly until a dough forms.
- Using two level teaspoons of dough at a time, roll it into balls and flatten slightly then place on the oven trays leaving 2cm between each one.
- Gently press each one with the back of a fork to make a pretty indent.
- Bake for 15 minutes or until firm but not quite golden.
- Leave to rest on the trays for 5 minutes then transfer to a wire rack to cool completely.
- Dust with icing sugar to serve.
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The Life of Clare says
I love that you make shortbread year round. I only ever make it at winter time.
Claire says
I could make it any day!
Maureen | Orgasmic Chef says
I want a lemon tree!!!! Just so I can make these.
Claire says
Next time you're in Bris pop by and I'll give you a bunch!
Matt says
Ok, so I stumbled upon your blog in the search for the perfect honey jumble and you were right, they are perfect. Now, I've just realised how dangerous your blog is. I just love ginger, lemon and shortbread. Having all those in one, wow! I'll be making these shortly.
Maybe I shouldn't look any further.
Matt says
Quick update, just finished making and devouring the shortbread. (Not all of it, of course) It was delicious and so easy to make.
With all your lemons, some lemon curd might be next. Lemon tarts and lemon meringue pie. Yum!
Claire says
Lemon tarts and lemon meringue pie... yes please!!!
Matt says
Hold the boat, just had an awesome idea! Take two of these babies and sandwich them together with lemon curd...I'll let you take the credit :p
Lemon overdose!
Claire says
Matt you are a genius!
Claire says
So glad you liked them Matt. Live dangerously... keep looking around!
Jessica says
Yum, Claire! I've been on such a ginger kick lately - I love this combination. I had a ginger-lemon smoothie at a resort on Koh Lipe a few months ago, and I loved it - tart and refreshing!
Claire says
Oh my goodness that sounds wonderful!
Lorraine @ Not Quite Nigella says
What a great idea to make shortbread with your lemons! Hmmm how about lemon curd cupcakes? Or preserved lemons?
Claire says
I've done lemon curd cupcakes but yes I should definitely do some preserved lemons!
Lisa the Gourmet Wog says
lemon and ginger! Perfect in my tea and now shortbread too ;) thanks for sharing
Claire says
Oh yes that's true I hadn't thought that they make a good tea.
Stephanie - The Dessert Spoon says
What perfectly dainty treats! They look delicious and I can't believe you made them last for a whole week!
Claire says
Yes I'm not sure how they lasted so long!
Kirsty @ The Natural Foodie says
I'm getting more and more jealous of your lemon tree, with each new post!
Claire says
Haha sorry Kirsty!
JJ - 84thand3rd says
What perfect little treats :)
Claire says
Thanks JJ.
Barbara @ Barbara Bakes says
I was unsure of the ginger with the lemon, but after reading your post, it sounds perfect.
Claire says
Thanks Barbara. I wasn't sure about it either but they seemed to play nicely.