Name: Crystallised ginger & chocolate shortbread
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: 200g salted butter, softened -; 90g caster sugar -; 2 tsp ground ginger -; 3 tbsp crystallised stem ginger, finely chopped, plus 2 tbsp to decorate -; 300g plain flour -; 1 tbsp cornflour -; 150g dark chocolate (at least 70% cocoa solids) -

Crystallised ginger & chocolate shortbread

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crystallised ginger & chocolate shortbread

1. 200g salted butter, softened -

2. 90g caster sugar -

3. 2 tsp ground ginger -

4. 3 tbsp crystallised stem ginger, finely chopped, plus 2 tbsp to decorate -

5. 300g plain flour -

6. 1 tbsp cornflour -

7. 150g dark chocolate (at least 70% cocoa solids) -

How to cook deliciously - Crystallised ginger & chocolate shortbread

1. Stage

Heat the oven to 190C/170C fan/ gas 5. Beat the butter, sugar and ground ginger together in a large bowl with an electric whisk until creamy. Add the stem ginger and mix to combine. Tip in the flour and cornflour, and mix until you have a thick dough. If needed, use slightly damp hands to bring it together.

2. Stage

Roll out the dough between two sheets of baking parchment into a 22-24cm square that’s about 1cm thick. Slide onto a baking tray and chill for about 1 hr until firm.

3. Stage

Remove the top sheet of baking parchment and cut the chilled dough into 20-24 rectangles (they should be about 10 x 2cm). Bake on the parchment on the baking tray for 15-20 mins until the edges are light brown. Leave to cool for 10 mins on the tray, then transfer to a wire rack to cool completely.

4. Stage

Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or do this in the microwave in five-second bursts. Dip half of each biscuit into the chocolate and sprinkle with the extra chopped crystallised ginger. Leave to set for about 1 hr on a wire rack. Will keep in an airtight container for up to four days.