September 30, 2011 in Uncategorized
Miss K is a new and trendy breakfast and lunch café in Green Point. Earlier this week, she shared her recipe for Ginger Shortbread with IOL and I decided to make it. Since I didn’t have any fresh ginger available, I decided to go with her suggestion to use orange zest instead.
Ginger Shortbread (Miss K)
These biscuits are very easy to make and you can use any flavouring you like. Cinnamon, vanilla or even orange zest can be added.
200g unsalted butter, room temp
60g icing sugar
125g plain flour, sifted
125g plain corn flour, sifted
½ baking powder
2 T grated ginger
Preheat the oven to 180′ Celsius.
Place the butter and sugar together in a medium-sized bowl and mix until combined.
Add the sifted flours, baking powder and ginger and mix until a ball forms.
Break off small pieces of the dough and roll into small ball and place on a tray.
Leave space between the biscuits as they spread when cooking.
Press the balls down with your thumb and refrigerate for ½ an hour before baking.
Bake for about 10 to 12 minutes, they will be lightly coloured.
Leave to cool. Dust with icing sugar.
These biscuits are light and moreish and, drizzled with dark chocolate, they are absolutely heavenly. The recipe also yields about 28 biscuits – I think (the family were eating them so fast, a few may have escaped my notice). I’m estimating the recipe cost me under R10 to make. When you consider the price of biscuits in the shops nowadays, I’d choose to make my own anyday.
I also made Mitzi’s Roti’s, the recipe for which can be found here http://blogs.food24.com/mitzireddy/roti. Talk about easy and relatively quick. The recipe yields about 16 roti’s and I fried a few off and put the rest of the balls o’ dough in the fridge for tonight ;o). Thanks Mitzi!
Notes: The healthier alternative of not basting it with melted butter gives the roti a “wrap-like” texture. Basting it with butter, while incredibly fattening makes the roti nomnomnom…