Ginger and Oat Shortbread
Christmas has a distinctive aroma. It smells of warming spices and buttery bakes. And what could be more Christmasy than a tin of homemade ginger and oat shortbread?
Having just returned from Ireland, I have a host of fabulous recipes lined up to help make your holiday season easier and utterly delicious. With Dublin weather being what it is – cold and wet, hearty helpings of comfort food were on the menu. Rich Guinness stews, the freshest pink salmon, sticky toffee puddings with clotted cream and Irish soda breads galore … I’m salivating just thinking of my last buttery scone at Avoca! On our way back to sunny SA, I stocked up on the quintessential British favourite, shortbread.
For this Ginger and oat shortbread, I’ve added ground oats and ginger. The oats yields a toothsome bite and nutty taste while the ginger lends a mild, sweet heat that lingers easily in the mouth. I’d suggest you maybe make several, One for the house and the others to gift to someone who likes a spot of afternoon tea with something sweet on the side.
Ginger and oat shortbread
Serves 12-14
150g butter, at room temperature
100g castor sugar
90g all-purpose cake flour
30g cornflour
pinch of salt
2 1/2 teaspoons ground ginger
100g finely ground whole rolled oats (blitz in a food processor)
1 tablespoon castor sugar, for sprinkling
confectioner’s sugar, for stencilling (optional)
Preheat the oven to 180º C. Lightly grease a 20cm loose-bottomed round tart tin. Cream together the butter and castor sugar. Sift in the cake flour, cornflour, salt and ginger. Add the finely ground oats and mix until well combined.
Press the dough firmly into the tart tin and smooth over with the back of a spoon. Sprinkle over the castor sugar and bake for about 45 minutes. Set aside to cool for 5 minutes before turning the shortbread out. Cut into wedges while still warm. Once completely cool, place a food stencil on top and dust with confectioner’s sugar. Store in an airtight container.
10 Comments. Leave new
Looks soooo Christmassy !!!!
Beautiful
Scouring the kitchen cupboards for that shortbread mould!
Love it !
Thanks Caroline. Definitely a must for shortbread fans.
Thank you Da!
The big bake is on! Time to fill those holiday biscuit tins.
Oh I’m envious of your trip to Ireland… I wouldn’t mind the gray so much with all that comfort food around!
What gorgeous shortbread Di! I love the powder sugar design you sprinkled, the way you cut the dough.. and that there’s oat flour in there… I can imagine what it does to tenderize the crumb! You know, shortbread is a favorite around here! Thank you for this my dear! Have a beautiful holiday season! xo
One of the best things about travelling is the food. Experiencing traditions and cultures is pure joy!
Thank you for your kind words Traci. I plan on stocking the tins with all manner of shortbreads this Christmas.
Hi! This looks like a wonderful recipe which is great all year round. Is the flour to be used all-purpose or cake flour? I have both but haven’t heard of all-purpose cake flour. Thanks!
Hi Jo. Here in South Africa we call it all-purpose cake flour but I’m sure all purpose would be perfectly suited. For a finer texture the cake flour would possibly be a better option, but with the ground oat texture in this recipe, either will work. Hope you enjoy the shortbread.