This ginger shortbread is a must. It is adapted (very slightly) from Mary Berry’s Stem Ginger Shortbread recipe which is one of my favourite Mary recipes! The only change I made was to add a little more stem ginger, because I LOVE the stuff. Thank you Mary for such a fab recipe!
Like most traditional recipes there is much discussion and gnashing of teeth over the ingredients that should be used. I learnt to make shortbread with just three ingredients – butter, flour and sugar. At least that is my recollection of the shortbread that I used to make at school. Some recipes call for the addition of rice flour or ground rice, some for cornflour and some for finely ground semolina. I used the latter as Mary told me to do so 😀 and I love the consistency it gives. A real crunch but with no grittiness. All recipes call for butter to be used. You can’t use margarine for shortbread, that is a real no no. I used salted butter, as I believe that the salt helps bring out the buttery flavour (although that subtle flavour is overpowered somewhat when you add stem ginger to the mix).
I added more stem ginger to this recipe than Mary suggested as I love it so much. Make sure, when you remove the balls of stem ginger from the syrup, that you pat them dry thoroughly before chopping as too much additional moisture in the dough will change the texture.
Although I have not done so myself, I understand that these shortbread biscuits freeze very well. Place the cooked, cooled shortbread in the freezer on the day of baking. When you want to serve them, take them out and leave them to defrost and come to room temperature, Or you could do what Mary suggests and pop them, still frozen, into a warm oven for 10 minutes to ‘refresh’!
I hope you enjoy this recipe. I did 😀