Scottish ginger shortbread

Method

1. Preheat the oven to 160C/gas 3. Grease a 20cm sandwich tin.

2. Put the flour, caster sugar, butter, semolina and ground ginger into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball of mixture.

3. Press half the shortbread mixture into the tin and level with the back of a spoon. Sprinkle over the ginger pieces and press the remaining mixture over the ginger. Level the surface with the back of a spoon.

4. Sprinkle the top with the demerara sugar and bake for about 30-40 minutes or until the shortbread is a pale, golden colour.

5. Allow the shortbread to cool in the tin for a few minutes then cut into 12 even wedges. Once cold, carefully lift out of the tin onto a wire rack. Store in an airtight tin.

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Ingredients

175g plain flour
75g caster sugar
175g Butter, at room temperature
75g Semolina
1 tsp ground ginger
4 pieces stem ginger, cut into pieces about the size of a raisin
1 tbsp demerara sugar

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