There is just something about festive baking I adore.. The smell of sweet treats baking in the oven, brings back so many childhood memories and that lovely sense of delightful Christmas nostalgia. When coupled with some fabulous old carols, it's my favourite way to spend a December afternoon. These days the family baking baton has now been passed over to me and while I'm still perfecting the art of the our traditional shortbread recipe (it's a tricky one to get just right), I thought I'd mix things up and also create a new festive biscuit this year.. the Ginger Shortbread, adapted from a Margret Fulton recipe. A simple shortbread dough with a few special extras inspired by gingerbread. For me it's the perfect combination.
250g of butter
250g of plain flour
1/2 cup of caster sugar
4 tsp of ground ginger
2 tsp of cinnamon
2 tsp vanilla
(feel free to add more of less ginger, cinnamon and vanilla to suit your taste)
Preheat oven to 160°C and prepare biscuit tray with baking paper.
Cream together butter and sugar
Sift flour, ginger and cinnamon and work gently into butter mixture
Add vanilla and knead lightly
Roll out onto a lightly floured board
Cut to desired Christmas shapes (I just love snowflakes)
Bake in a 160°C oven until golden
Sprinkle with a little caster sugar while warm and enjoy
The perfect little Christmas delight to have on hand in the coming days and a sweet last minute homemade gift.
What have you been baking up this Christmas?