Christmas gingerbread biscuits
Christmas biscuits that will brighten any holiday, baking and icing. https://youtu.be/8vKeYvsAjWQhttps://youtu.be/jghJa5TOrnA
Tag: biscuits
Soft Baked Chocolate Chip Cookies
These are my favourite biscuits to bake with my young daughter at home as well as in school with my students. They always yield great results by following the easy steps in the recipe and watching my video. I can always swap the flavours so …
Shortbread
Zesty Earl Grey Shortbread
A crumbly biscuit that melts in your mouth, best served with a hot drink.
Equipment
- Sieve
- Large bowl
- Chef Knife
- Cutting board
- Lemon juicer
- Fruit zester
- Kitchen scissors
- Weighing scales
- Oven
- Square Baking tin
- Baking paper
- Pencil
- Ruler
- Metal spoon
- fork
Ingredients
- 200 g Plain flour
- 25 g Rice flour
- 175 g Butter
- 75 g Caster sugar
- 1 Earl grey teabag
- 1 Lemon zest
For dusting
- 1 tbsp Caster sugar
For rolling out
- 1 tbsp Plain flour
For greasing the tin
- 1 tbsp butter
Instructions
- Preheat the oven to 180°c
- Using your pencil draw around the base of your tin on the baking paper. Cut out the shape with the scissors. Make a small snip at each corner so the paper will fit into your square tin easily.
- Use the butter (or margerine if you wish) to grease the inside of your baking dish. Add your precut baking paper and smooth out.
- Weigh out your ingredients.
- Chop the butter into small pieces.
- Sift the plain flour and rice flour into your bowl.
- Add the room temperature butter to your flour.Tip: try warming it up in hte microwave 10 secs if it has come straight from the freezer/fridge.
- Rub the butter into the flour. Use your fingertips. Please watch the video to ensure you are using correct technique.
- Add the earl grey tea, caster sugar and lemon zest. Stir well.
- Use your hands to combine the mixture into a dough.Tip: if the dough is a little dry you can add a teaspoon of lemon juice.
- Place the dough into the baking tin and use the back of a metal spoon to push the dough evenly into the tin.
- Take a fork and make holes in the shortbread.
- Bake the shortbread in the centre of the oven for 20 mins or until golden brown.
- Spinkle the extra caste sugar immediately after it comes out of the oven. Slice into 12 pieces- keep in the tinTip: allow to cool completely before you remove it from the tin. it will crumble if it is still hot.
- Keep in an airtight box in the fridge.
Nutrition
Calories: 108kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 16mgPotassium: 38mgFiber: 1gSugar: 8gVitamin A: 24IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!
In this next video you can see the recipe in its entirety.