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.
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|
|Need help with conversions?|
|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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This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe
No changes here on these almost classic biscuits, but now you could replace the raisins with dried sour cherries or dried cranberries to ring the changes.
The original recipe didn’t have sesame seeds, which is an added dimension, and we’re pleased they’re popular with children since they’re so easy to pop into a lunchbox.
The texture of these is not like anything else. They are very short and buttery, and seem to just melt in the mouth. We like them filled with morello cherry jam because by contrast it’s not too sweet.
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