This week’s baking task called for the smallest of morsels to tempt the tastebuds – it’s mini-treats week! And what better excuse could there be to bake a whole batch of delicious that’s so moreish that you can convince yourself you’re not being naughty if you eat four or five? (or six… or seven…)
These tiny shortbread gems turned out the best – super popular, and though this recipe delivered a batch of 22, because we had friends over they didn’t even last the afternoon! I should have planned ahead and made several batches, and I’ll bet they still would have all been gobbled up.
Shortbread dough always freaks me out with how crumbly it gets; but one has to fear not and press on, a good push with the fingers brings it together, and once in the oven the biscuits hold their shape yet come apart beautifully crumbly in the mouth. Minimal ingredients, easy to make. A real winner sure to be asked for again in our house.Print
Tiny ginger infused shortbread cookies, great for snacking and with tea.
- ½ cup plain flour
- ½ cup self-raising flour
- 2 tbsp cornflour
- 100g unsalted butter, chopped
- 2 tbsp soft brown sugar
- 60g unsalted butter, room temperature
- 1/3 cup icing sugar
- 1 tbsp finely chopped crystallised or glace ginger
- Preheat oven to 180C (355F). Line two biscuit trays with baking paper.
- Place flours, butter and sugar into food processor. Pulse until the mixture forms a dough. Turn out onto a lightly floured surface and knead and bring together with your hands into a smooth dough.
- Roll teaspoons of mixture into balls. Place onto prepared trays, and press with fork to create a criss-cross pattern. Bake for 15 minutes until just golden. Let cool on a wire rack completely before filling (can be prepared up to a day ahead).
- To make filling and assemble: Using electric beaters, beat sugar and butter until light and creamy; add ginger and beat until combined. Spread half the biscuits with filling and sandwich with plain one to make your little gems!
Keywords: ginger shortbread gem, cookie, ginger, biscuit