Welcome back to another day of Blogmas! Today I’ve made some stem ginger shortbread stars; ginger is the perfect flavour in my opinion for the festive season plus the cute star shapes add that extra special touch! This recipe makes around 30 stars depending on how thick you roll your dough.
- 250g unsalted butter
- 100g crystallised stem ginger
- 100g caster sugar
- 300g plain flour
- 50g rice flour
- 1 tablespoon ginger
- Combine all of the dry ingredients (apart from the stem ginger), then rub in the butter until a dough forms.
- Roughly chop the stem ginger and then on a lightly floured surface, knead into the dough.
- Roll out the dough and cut out with a medium sized star cutter- I got mine in a set of 3 from Sainsbury’s, you can find the link here
- Lay your stars on a baking tray and leave in the fridge for an hour. This will help prevent the dough from splitting and inflating in the oven.
- Pre-heat the oven to 150 degrees and bake in batches for 15-17 minutes. Make sure you don’t let the shortbread catch because it will go brown and just won’t taste as good!
- Cool on a wire rack, then enjoy!
These shortbread make a lovely Christmas present and are so cheap and easy to make! You can also freeze the raw dough for a few weeks before baking it to make life so much easier during the busy Christmas period.
Don’t forget there’s still time to enter my Christmas giveaway and win a Dirty Works set by commenting your favourite Christmas memory on this blog post:
Lots of Love,