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Pecan and Ginger Shortbread
Preparation info
- Makes
16-20
- Difficulty
Easy
Appears in
By Levi Roots
Published 2010
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 55 g 2
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
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