Lemon Ginger Shortbread Recipes

LEMON & GINGER SHORTBREAD

Steps:

• Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.
• Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.

LEMON-GINGER SHORTBREAD

Steps:

• Heat oven to 325°F. In large bowl, combine butter and sugar; beat until light and fluffy.
• Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well. Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.
• Bake at 325°F. for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes. Cut each round into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.
• In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.

LEMON AND GINGER SHORTBREAD

Steps:

• Pre-heat the oven to 130C (265F) fan-forced and line two baking trays with baking paper.
• In the bowl of an electric mixer, beat the butter, lemon zest, ginger and caster sugar together for 5 minutes.
• Scrape down the bowl and the beater and beat for another 30 seconds.
• Add the flours and mix them through slowly until a dough forms.
• Using two level teaspoons of dough at a time, roll it into balls and flatten slightly then place on the oven trays leaving 2cm between each one.
• Gently press each one with the back of a fork to make a pretty indent.
• Bake for 15 minutes or until firm but not quite golden.
• Leave to rest on the trays for 5 minutes then transfer to a wire rack to cool completely.
• Dust with icing sugar to serve.

LEMON GINGER SHORTBREAD

Steps:

• Heat oven to 325*.
• In large bowl, combine butter and sugar; beat until light and fluffy.
• Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well.
• Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.
• Bake at 325* for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes; cut each round layer into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.
• In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.

GINGER SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
• Cool to room temperature and serve.

LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD

Steps:

• Heat the oven to 160C/140C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
• Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin - it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
• To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
• Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
• To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.