Grasmere Ginger Shortbreads

45 minutes

Makes 12 wedges

This recipe is from Delia's Cakes.

I will always be grateful to the Hunter family in Cumbria who served these in their lakeside hotel, and who kindly gave me the recipe because I loved them so much.

The Delia Online Cookery School: Watch how to make Semolina Shortbreads in our Biscuits video on this page.

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Method

First combine the dry ingredients together in a bowl, making sure no little lumps remain.

Then, holding it in a piece of foil, coarsely grate the chilled butter into the bowl, stopping now and then to fork the grated bits into the mixture so as to keep them separate. Finish off by using your hands to bind the butter into the dry ingredients until you have a uniform, sandy-textured mixture. Now sprinkle this evenly into the prepared tin and press it down lightly over the surface. Bake the shortbread in the centre of the oven for about 45 minutes or until the mixture is just firm in the centre when lightly pressed. Now cool for 5 minutes then turn it out onto a wire rack and leave it to get quite cold.

After that cut the shortbread into wedges and store in an airtight tin.

Ingredients

110g plain flour

110g fine oatmeal

110g light brown soft sugar

1 heaped teaspoon ground ginger

¼ level teaspoon baking powder

150g block butter, well-chilled

Equipment

You will need a Delia Online 20cm Round Loose-based Sponge Tin (or similar), greased and base lined

The Delia Online bakeware range is now available online, and you can buy our 20cm Loose-based Sponge Tin and washable Liner direct from Silverwood.
Click here for the tin
Click here for the liner