Stem Ginger Shortbread, dipped in Dark Chocolate
So a bit of a confession, I haven’t baked this shortbread myself just yet. I’m busy making all my products. Though I just wanted to get it up here for you all. I like the crumbly texture of shortbread and the butteriness. I’ll drizzle some dark chocolate on these or dip half of the shortbread in dark chocolate. This would be a great homemade great gifted to bring to someone or after dinner treat with a tea or coffee. Please tag me if you make it on instagram, head to my account here.
Stem Ginger Shortbread
Crumbly, warmth and dark chocolate. Perfect for comfort or a gift for anyone you care about
Ingredients
- 200 g unsalted butter softened
- 90 g caster sugar
- 260 g plain flour
- 40 g rice flour ground rice or cornflour
- ½ tsp ground ginger
- A good pinch of salt
- 4 balls stem ginger
- 200 g dark chocolate
- 50 g roasted and chopped hazelnuts
Instructions
- Leave your butter out for a few hours, covered and somewhere warm.
- Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer until creamy. Gradually beat in the sugar and continue to beat thoroughly until the mixture looks paler and fluffy.
- Sift the flour with the rice flour or ground rice or cornflour, ground ginger and salt into the bowl. Add the chopped stem ginger and work all the ingredients together with your hands until thoroughly combined.
- Form the dough into a log shape about 20cm long and wrap in clingfilm. Chill for 20 minutes or until firm.
- Preheat the oven to 170°C/325°F/gas 3. Unwrap the log and slice across into 20 rounds using a large sharp knife. Arrange slightly apart on the prepared baking sheets (bake in batches if necessary).
- Bake for about 20 minutes or until firm but not coloured. Leave on the baking sheets to cool and firm up for a couple of minutes.
- Transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within a week.
Dipped Chocolate Option
- Roast hazelnuts under the grill, keep an eye on them. Set medium heat and timer for 1 minute. Add to clean tea towel and rub vigorously to remove the skins as much as possible. Chop up into small pieces.
- Add your chocolate of choice to a bowl that will fit over a pot of hot water on the cooker. Also, you can put the chocolate into microwave for 30sec bursts take out mix and put back in until melted.
- Place parchment paper on flat surface. Have dark chocolate to one side and dip your shortbread in or you can drizzle over the shortbread. Sprinkle chopped hazelnuts onto where the chocolate is straight after dipping or drizzling.
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Stem Ginger Shortbread, dipped in Dark Chocolate
So a bit of a confession, I haven’t baked this shortbread myself just yet. I’m busy making all my products. Though I just wanted to get it up here for you all. I like the crumbly texture of shortbread and the butteriness. I’ll drizzle some dark chocolate on these or dip half of the shortbread in dark chocolate. This would be a great homemade great gifted to bring to someone or after dinner treat with a tea or coffee. Please tag me if you make it on instagram, head to my account here.
Stem Ginger Shortbread
Crumbly, warmth and dark chocolate. Perfect for comfort or a gift for anyone you care about
Ingredients
- 200 g unsalted butter softened
- 90 g caster sugar
- 260 g plain flour
- 40 g rice flour ground rice or cornflour
- ½ tsp ground ginger
- A good pinch of salt
- 4 balls stem ginger
- 200 g dark chocolate
- 50 g roasted and chopped hazelnuts
Instructions
- Leave your butter out for a few hours, covered and somewhere warm.
- Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer until creamy. Gradually beat in the sugar and continue to beat thoroughly until the mixture looks paler and fluffy.
- Sift the flour with the rice flour or ground rice or cornflour, ground ginger and salt into the bowl. Add the chopped stem ginger and work all the ingredients together with your hands until thoroughly combined.
- Form the dough into a log shape about 20cm long and wrap in clingfilm. Chill for 20 minutes or until firm.
- Preheat the oven to 170°C/325°F/gas 3. Unwrap the log and slice across into 20 rounds using a large sharp knife. Arrange slightly apart on the prepared baking sheets (bake in batches if necessary).
- Bake for about 20 minutes or until firm but not coloured. Leave on the baking sheets to cool and firm up for a couple of minutes.
- Transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within a week.
Dipped Chocolate Option
- Roast hazelnuts under the grill, keep an eye on them. Set medium heat and timer for 1 minute. Add to clean tea towel and rub vigorously to remove the skins as much as possible. Chop up into small pieces.
- Add your chocolate of choice to a bowl that will fit over a pot of hot water on the cooker. Also, you can put the chocolate into microwave for 30sec bursts take out mix and put back in until melted.
- Place parchment paper on flat surface. Have dark chocolate to one side and dip your shortbread in or you can drizzle over the shortbread. Sprinkle chopped hazelnuts onto where the chocolate is straight after dipping or drizzling.
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