Pecan and Ginger Shortbread

Name: Pecan and Ginger Shortbread
Yield: Makes 16-20
Cuisine: Americas
Ingredients: 50 g (1¾ oz) fine cornmeal (polenta); 1½ pieces of preserved stem ginger in syrup, finely chopped; 150 g (5½ oz) plain flour, sifted; 125 g (4½ oz) unsalted butter, softened, plus extra for the tin; 55 g (2 oz) caster sugar, plus ½ tbsp. extra for sprinkling; 50 g (1¾ oz) pecans, chopped

Preparation info

Makes
16-20

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

Here’s a delicious dubbed-up version of Scottish shortbread. These are perfect with a cup of tea or coffee, or scoops of vanilla ice cream.

Ingredients

125 g (4½ oz) unsalted butter, softened, plus extra for the tin
55 g (2

Americas
Caribbean
Cookies
Vegetarian

Method

Preheat the oven to 170°C/340°F/gas mark 3½.
Beat the butter and sugar together, using an electric mixer or by hand, until pale and fluffy, then stir in the flour and cornmeal (polenta) until smooth. Add the pecans and ginger and stir until they are ev