Lemon And Ginger Shortbread Recipes

LEMON AND GINGER SHORTBREAD

Steps:

• 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.

LEMON GINGER SHORTBREAD

Steps:

• Heat oven to 325*.
• In large bowl, combine butter and sugar; beat until light and fluffy.
• Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well.
• Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.
• Bake at 325* for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes; cut each round layer into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.
• In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.