Glazed Ginger Shortbread

Name: Glazed Ginger Shortbread
Cuisine: Scottish
Ingredients: ½ cup (100 g) demerara sugar; 1 cup (125 g) cake flour; ½ cup (60 g) spelt flour; 1 teaspoon baking powder; 4 tablespoons (60 g) butter; 1 tablespoon syrup from stem ginger; 1 tablespoon syrup from stem ginger; ½ teaspoon ground ginger; ½ cup (60 g) confectioners’ sugar, sifted; 1 bulb stem ginger in syrup, finely grated

Preparation info

Makes
24
pieces

Difficulty
Easy

Appears in

Tea at the Palace

By Carolyn Robb

Published 2022

About

This “melt and mix” shortbread is quick to make. The stem ginger makes it moister than traditional shortbread, and the spelt flour adds a delightful nuttiness. The combination of the ground ginger and stem ginger gives it a lovely, hearty warmth. This shortbread can also be baked in a 9-inch (23-cm) round pan and sliced into wedges.

Ingredients

For the Shortbread

½ cup plus 2½ tablespoons (150 g) butter
½

Europe
United Kingdom
Scotland
Cookies
Vegetarian
Low fat
Low calorie

Method

To make the shortbread, preheat the oven to 350°F (180°C). Line an 8-inch (20-cm) square cake pan with parchment paper.

In a saucepan large enough to hold all the ingredients, melt the butter over low heat. Remove from the heat and, using a wooden spoon, stir in the demerara su