How to bake pepper & candied ginger shortbread cookies

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

Watch the video: Cooking with Andy: How to make Christmas Cookies


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