Tea at the Palace by Robb Carolyn;

Author:Robb, Carolyn;
Language: eng
Format: epub
Publisher: Quarto Publishing Group UK

◁ Glazed Ginger Shortbread

This ‘melt and mix’ shortbread is quick to make. The stem ginger makes it moister than traditional shortbread, and the spelt flour adds a delightful nuttiness. The combination of the ground ginger and stem ginger gives it a lovely, hearty warmth. This shortbread can also be baked in a 23-cm round tin and sliced into wedges.

FOR THE SHORTBREAD

150g butter 100g demerara sugar

2 teaspoons ground ginger

125g plain flour

60g spelt flour

1 teaspoon baking powder

40g stem ginger in syrup, finely grated

FOR THE GLAZE

60g butter

1 tablespoon syrup from stem ginger

½ teaspoon ground ginger

60g icing sugar, sifted

1 bulb stem ginger in syrup, finely grated

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