Gingerbread shortbread
https://www.coop.co.uk/recipes/gingerbread-shortbread
A delicious teatime treat spiced with ginger and cinnamon
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Feeds
18
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Ready in
1 hour
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 20g
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Ingredients
- 175g Co-op unsalted butter, plus extra for greasing
- 85g Fairtrade caster sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 225g Co-op plain white flour
- 25g cornflour
- 200g Co-op Fairtrade dark chocolate
Method
- Preheat the oven to 160°C/fan 140°C/gas 3
- Grease a shallow 20cm square tin with butter and line the base with greaseproof paper
- Put the butter, sugar, ginger and cinnamon in a large bowl and beat with a wooden spoon
- Sift in the flour and cornflour, then stir until combined
- Gather the dough together with your hands, handling it as little as possible
- Press it into the tin, levelling the top with the back of a spoon, then prick all over with a fork
- Bake for 30-35 mins, until it is just starting to turn pale golden
- Mark into 8 fingers as soon as it comes out of the oven, then mark each one into 3
- Leave in the tin to cool
- Melt the chocolate in a bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water
- Remove the bowl from the pan and dip the ends of the biscuits in the chocolate
- Leave on a tray lined with baking paper until the chocolate has set