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Ginger Shortbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Crispy, biscotti, gingery...

Crispy, biscotti, gingery...

Ingredients

Serves: 9

Metric Cups
  • 125 grams butter
  • 125 grams brown sugar
  • 125 grams plain flour
  • 1 teaspoon ground ginger
  • 2½ centimetres fresh root ginger (grounded)
  • 1 teaspoon baking powder
  • 50 grams rolled oats
  • 4⅖ ounces butter
  • 4⅖ ounces brown sugar
  • 4⅖ ounces all-purpose flour
  • 1 teaspoon ground ginger
  • ⅞ inch fresh gingerroot (grounded)
  • 1 teaspoon baking powder
  • 1¾ ounces quick-cooking oats

Method

Ginger Shortbread is a community recipe submitted by sivagamibites and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • mix all in a bowl with food processor till crumbles.
  • Press on 20 cm square tin.
  • score to make 9 squares
  • bake in preheated oven 180C for 20-30 mins till golden brown.
  • mix all in a bowl with food processor till crumbles.
  • Press on 20 cm square tin.
  • score to make 9 squares
  • bake in preheated oven 180C for 20-30 mins till golden brown.
  • Tell us what you think