Ginger biscuits are incredibly popular, but have you tried crystallised ginger shortbread biscuits? They’re easy to make and taste fabulous. Little chunks of ginger give a welcome chewy texture and a warming spicy flavour.
I really thought the orange and cinnamon shortbread was going to be my final shortbread bake. For this Christmas season anyway. But somehow, I found that the chilli and all the other flavoured shortbreads just weren’t quite enough. Where was ginger in the equation?
Eco House Build
Some friends recently hosted an Open House to show off the beautiful eco home they’ve just finished building. You can find out more and see some fabulous pictures on the Pentiddy Housebuild 2013 blog. The interior is just how I imagine a hobbit hole to be.
Although it wasn’t actually raining, I felt a warming spice was needed. So I baked some ginger and white chocolate shortbread biscuits and took them along. I also sent a box off to a friend as a New Year’s present. These were the first biscuits I’ve ever sent by post, so I was relieved to find they arrived in one piece.
Crystallised Ginger Shortbread Biscuits
Just before Christmas (as in Christmas Eve), Wilko sent me a delightful “Home Made” vintage cookie press, which also had “Baked with Love” and “Eat Me” options. It arrived a little late in the day for Christmas biscuits, but I was keen to try it out, having exhausted the Christmas stars, hearts and snowflakes.
The stamp worked really well. The rubber moulds are interchangeable and can be washed separately as needed. They fit well on the handle and are not too difficult to remove. My only complaint was that, although there was a hole in the handle for a piece of string to hang it from, there was no string supplied. So I had to hunt around for something appropriate. It’s now hanging up in my kitchen where I can grab it as soon as the cookie baking urge descends.
With the amount of ginger shortbread dough I’ve given in the recipe, I stamped out 28 circles. This was with the dough rolled out to about 6mm in thickness. I had to dip the mould in flour between each stamp to avoid sticking, but I was working with a particularly sticky dough.
I should really have taken a picture before they went into the oven as the crisp lettering in the dough looked really good. Sadly, the writing didn’t hold through the baking process and the words could not be deciphered. Note to self: this stamp does not work with shortbread. However, the biscuits tasted fabulous and the lumps of ginger gave a welcome chewy texture and were as warming and spicy as I’d hoped.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these crystallised ginger shortbread biscuits, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Crystallised Ginger Shortbread Biscuits – The Recipe
Crystallised Ginger & White Chocolate Shortbread Biscuits
- 50 g good quality white chocolate
- 170 g unsalted butter
- 75 g golden caster sugar
- 175 g plain flour (half wholemeal, half white)
- 80 g brown rice flour or semolina
- pinch rock or sea salt (I use pink Himalayan rock salt)
- 50 g crystalised ginger - finely chopped
- fine caster sugar for dusting
- Soften the chocolate in a bowl suspended over a pan of hot, but not boiling water for a few minutes. It doesn’t need to be completely melted. Remove from the heat.
- Cube the butter and add to the chocolate to soften.
- Cream the butter, chocolate and sugar together until pale in colour and fluffy in texture.
- Add the ginger and cream some more.
- Add the the flours and salt.
- Stir until just incorporated, then form into a ball with your hands. Leave to in a cool place to firm up for half an hour.
- Roll out to about 6mm in thickness and cut out shapes to make 25-30 biscuits.
- Leave in a cool place to firm up for 15 minutes.
- Bake in a pre-heated oven for 9 mins at 180℃ (350℉, Gas 4) or until just golden.
- Dust with fine caster sugar whilst still hot, then transfer to a wire rack to cool and harden.