Every month I get excited to receive the Delicious Magazine in the post. This month’s issue is full of festive treats, including these ginger shortbread biscuits with lemon butter. They are exquisite! Especially sprinkled with sugar on top. With Christmas around the corner, these biscuits make the perfect gift alongside a jar of homemade lemon butter.

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Ginger Shortbread with Lemon Butter
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6677 calories
715 g
2446 g
406 g
64 g
245 g
1671 g
408 g
446 g
15 g
132 g
Nutrition Facts
Serving Size
1671g
Amount Per Serving
Calories 6677
Calories from Fat 3573
% Daily Value *
Total Fat 406g
624%
Saturated Fat 245g
1225%
Trans Fat 15g
Polyunsaturated Fat 21g
Monounsaturated Fat 111g
Cholesterol 2446mg
815%
Sodium 408mg
17%
Total Carbohydrates 715g
238%
Dietary Fiber 11g
45%
Sugars 446g
Protein 64g
Vitamin A
265%
Vitamin C
30%
Calcium
39%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ginger Shortbread
  1. 250g unsalted butter, softened
  2. 1 cup soft icing sugar
  3. 1/2 tsp. vanilla bean paste or 1 tsp. vanilla extract/essence
  4. 1 heap tbsp. ground ginger
  5. 2 cups plain flour
  6. 1/2 cup rice flour
  7. Pinch of salt
  8. Demerara sugar, to sprinkle
Lemon Butter
  1. 2 whole eggs
  2. 6 egg yolks
  3. 1 1/2 cups caster sugar
  4. Zest from 2 lemons
  5. Juice from 2 lemons (approximately 1 cup)
  6. 200g unsalted butter, roughly chopped
Instructions
  1. 1. To make the shortbread, beat the butter, sugar, vanilla and ginger together in a large bowl using an electric mixer until light and fluffy.
  2. 2. Mix in the flours and salt until well combined.
  3. 3. Divide dough into two portions. Cover in plastic wrap and chill in the fridge for at least 30 minutes to firm up. (You can make this the night before and allow it to chill overnight in the fridge).
  4. 4. Meanwhile to make the lemon butter, combine the whole eggs, egg yolks, sugar, lemon juice and zest in a medium heatproof bowl set over a saucepan of simmering water, whisking constantly for 10 minutes or until thickened. The mixture should look aerated and slightly thick.
  5. 5. Whisk in the butter, one piece at a time until combined.
  6. 6. Pour lemon butter in serialised jars and refrigerate overnight to set.
  7. 7. Preheat the oven to 160°C and line approximately 3-4 trays with baking paper.
  8. 8. In batches roll out the dough between two sheets of baking paper until 6mm thick. Using a 4cm-round biscuits cutter, cut circles and place biscuits onto baking trays. (The dough may be hard to roll out at first, however it does come to room temperature quiet quickly. If the dough starts to soften too much, roll out dough and refrigerate for 5-10 minutes before cutting biscuits).
  9. 9. Sprinkle biscuits with demerara sugar and bake for approximately 12-15 minutes, turning the trays around half way through the cooking process until nice and golden.
  10. 10. Transfer to a wire rack and set aside to cool.
  11. 11. Sandwich with lemon butter or dip them straight into the jar! Enjoy!!
Notes
  1. It is best to make the biscuit dough and lemon butter the day before serving. The dough can rest and firm up in the fridge while the lemon butter can thicken and set overnight.
  2. Bake the biscuits the day of serving, allow to cool and serve with lemon butter.
Adapted from Delicious Magazine
beta
calories
6677
fat
406g
protein
64g
carbs
715g
more
Adapted from Delicious Magazine
Missemzyy http://www.missemzyy.com/
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Missemzyy xox 

Missemzyy

3 Comments

  1. Peter White

    November 21, 2015

    Delicious!

  2. Stephanie Leduc

    November 28, 2015

    Wow, loving how these look and your photography is unreal!

    • Missemzyy

      November 28, 2015

      They are delicious! Thank you so much lovely!! x

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