Try this tasty shortbread - with a warm ginger flavour and yummy
pistachios, it is perfect for when friends drop by.
- 2 cups flour
- 1/2 cup cornflour
- 1/4 tsp Cerebos Salt
- 2 tsp Gregg's Ground Ginger
- 200g butter
- 1/2 cup caster sugar
- 1/2 cup chopped pistachio nuts
- extra caster sugar
Preheat oven to 150C.
Lightly grease the base and sides of two shallow 20cm round cake
Sift the flour, cornflour, salt and ginger into a bowl. Rub in
the butter until the mixture resembles fine breadcrumbs, then add
the caster sugar. Knead the mixture in the bowl until it becomes
smooth and pliable. Add nuts and knead.
Press the mixture firmly into the tins and smooth the top with
the back of a spoon. Crimp around the edge by pinching the mixture
between your finger and thumb. Prick all over the top with a
Bake in the preheated oven for 35 - 40 minutes or until pale
Remove from the oven. Immediately sprinkle evenly with extra
caster sugar and mark each shortbread into 12 wedges. Cut into
pieces while warm.