Lemon and ginger shortbread
These Lemon and Ginger Shortbread biscuits are crisp, buttery, and bursting with fresh citrus and a hint of warming ginger. Perfect with a cup of tea, they’re an easy treat that’s sure to impress.
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Servings: 20
Calories: 130kcal
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.
Nutrition
Calories: 130kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 65mg | Potassium: 22mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
