Lemon Ginger Shortbread Biscuits

125 baking butter

55g white sugar

180g self raising flour

1 tsp lemon extract

1 tablespoon ground ginger powder

optional – 80grams of lemon candied jelly sweets (I do this sometimes and makes them next level yummy)
Or you can add 40g of cake sprinkles to add extra sweetness and a cute decoration. This time I added golden yellow sprinkles that look like ginger pieces.

Method ;

Mix well until a dough is formed, tip out and roll into a long log the width of your desired cookies. Wrap in baking paper and put in the fridge for a good 45 mins to an hour until quite firm.

Slice off into cookie sized slices, I like to shape mine a little to make them prettier.

Place on a baking tray with a gap between each of a couple of cm as they do spread a little.

Cook at gas mark 6 near the top of your oven, until the cookies are browning on top.

Usually 15 – 20 minutes.

They stay soft while very hot so leave them to cool and harden.

Eat warm and enjoy.


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