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Grasmere Ginger Shortbread

I will always be grateful to the Hunter family in Cumbria who served these in their lakeside hotel, and who kindly gave me the recipe because I loved them so much.

 Grasmere Ginger Shortbread

  Makes 12 wedges

 110g plain flour
 110g fine oatmeal
 110g light brown soft sugar
 1 heaped teaspoon ground ginger
 ¼ level teaspoon baking powder
 150g block butter, well-chilled
 Pre-heat the oven to 180°C, gas mark 4
Oven temperatures and Conversions
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Equipment: A 20cm round loose-based sponge tin, greased and base lined

This recipe is from Delia's Cakes


First combine the dry ingredients together in a bowl, making sure no little lumps remain. Then, holding it in a piece of foil, coarsely grate the chilled butter into the bowl, stopping now and then to fork the grated bits into the mixture so as to keep them separate.

Finish off by using your hands to bind the butter into the dry ingredients until you have a uniform, sandy-textured mixture.

Now sprinkle this evenly into the prepared tin and press it down lightly over the surface.

Bake the shortbread in the centre of the oven for about 45 minutes or until the mixture is just firm in the centre when lightly pressed.

Now cool for 5 minutes then turn it out onto a wire rack and leave it to get quite cold.

After that cut the shortbread into wedges and store in an airtight tin.


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