Spiced shortbreadby Jill May |
| Preperation time: 30 mins Cooking time: 45 mins Serves: 6 |
| Recipe Ingredients |
| 225g plain flour; 1 tsp baking powder; 1 tsp ground ginger; 1 tsp ground cinnamon; 150g butter, chilled and cut into small cubes; 100g light soft brown sugar; 2 tbsp clear honey; caster sugar for sprinkling. |
| Recipe Method |
| Sift the flour, baking powder, ginger and
cinnamon into a bowl. Rub in the butter, using your fingertips
until it resembles breadcrumbs. Add the sugar and then mix in the honey. Press the mixture into a greased and lined 20cm shallow loose-based tin. Mark the edges with a fork. Bake for 45 minutes (160c/gas3). Score into 12 wedges and leave in the tin to cool for 20 minutes. Remove from the tin and cut into wedges. Sprinkle the caster sugar over the shortbread and allow to cool completely on a wire rack. |
| More recipes: |
| Welsh cakes Shortbread Little cranberry rock cakes Drop scones Pistachio cake |
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