Crystallised ginger & chocolate shortbread
Heat the oven to 190C/170C fan/ gas 5. Beat the butter, sugar and ground ginger together in a large bowl with an electric whisk until creamy. Add the stem ginger and mix to combine. Tip in the flour...
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Cooking tools:
- Hand mixer
- Mixing bowl
- Rolling pin
- Parchment paper
- Baking sheet
- Chef's knife
- Refrigerator
- Oven
- Cooling rack
- Saucepan
- Microwave
- Airtight container
Ingredients
- 200g salted butter, softened -
- 90g caster sugar -
- 2 tsp ground ginger -
- 3 tbsp crystallised stem ginger, finely chopped, plus 2 tbsp to decorate -
- 300g plain flour -
- 1 tbsp cornflour -
- 150g dark chocolate (at least 70% cocoa solids) -
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