Recipe number two from the Great British Bake Off Big Book of Baking (16) – Grasmere Ginger Shortbread
this is easy peasy and delicious – I will be making it for my philosophy of history seminars I think.
Grasmere Ginger Shortbread Ingredients: 150g plain flour, 150g wholemeal flour, 50g oatmeal (I whizzed up oats in the food processor), 1 tsp ground ginger, 1/2 tsp bicarbonate of soda, 125g muscovado sugar, few bits of candied ginger – chopped, 125g butter – chilled and diced.
Heat oven to 180C. Grease with butter a 20cm-ish tin.
Put flour, oatmeal, ground ginger, bicarbonate of soda, sugar and ginger into a food processor and blitz into coarse crumbs. Add butter and blitz until it looks like crumbs again. Put four tbs of the crumbs aside. Squash the rest into a baking tin. Push down with a spoon or hands. Sprinkle over reserved crumbs. Bake for 25 minutes. When you have removed it from the oven, gently score into fingers and then let it cool in the tin. Once cool cut out the fingers.