How to bake pepper & candied ginger shortbread cookies
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Get all your ingredients together.
Crystallized ginger & ground pepper.
I can't seem to part with my retro Sunbeam mixer. I know it has made many lovely treats in its lifetime.
Cream butter & sugar together.
Tip: cut it in with a knife.
Cream with mixer.
Beat in an egg yolk.
Mix dry ingredients: flour, cornstarch, salt
Slowly add dry ingredients - do not over beat, it should be crumbly.
Chop candied ginger.
Add 1/4 tsp of ground pepper.
You can create your own version! I also made another batch using cranberries, walnuts, and allspice.
Fold ginger into crumbly dough.
Lay 2 12 inch sheets of cling film & place 1/2 mixture onto each piece.
Eat some chips. :)
Bring both ends of cling film together and form a 6 inch roll about 2 inches in diameter.
Something like this.
To wrap it tighter, use another piece of cling film across, pilling taught. ***Put in the fridge to set for at least 2 hours!!***
Set oven to 250 degrees.
Score chilled rolls before cutting. Each roll makes 24 cookies (or make 12 per roll for a taller softer shortbread).
Line baking sheet with parchment paper.
Bake for 1/2 hour. They do not brown, & should be golden underneath. I made 12 cookies per roll.
Completed ginger cookies at the front. To finish: drizzle with Royal icing with lemon & zest
Royal Icing Whip 1 egg white until fluffy TIP: egg should be room temperature Add 1 cup icing sugar & whip Lemon Zest Royal Icing: Grate in some zest from skin of lemon Add 1tsp juice
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