Next month I am entering a "hobbies and handicrafts" competition at a local county show, and one of the categories I have entered is shortbread biscuits. It's difficult to mess with a classic, but I want something that will stand out, so I've tried out this recipe. They taste amazing, but I need to work on getting them more perfectly round!
You will need:
200g butter, at room temperature if you can remember, I never can!
100g caster sugar
270g plain flour
2 chunks of stem ginger, finely chopped
1 egg while, whisked
Demerara or sanding sugar
You can find a UK to US weight conversion tool here
Cream the butter and sugar until light. Add the stem ginger and flour, and mix until combined, don't over mix. Using your hands, get the dough into a ball, and place it onto cling film. Shape into a log, wrap in the cling film and chill in the fridge for 1 hour. Whisk the egg white and set the oven to 170C/340F. Once chilled, chop the dough into 1cm biscuits. Dip or brush the edges with egg white and roll in the sugar. Cook for 18 mintutes, or until the edges are slightly brown.