I've one more day to enjoy my spring break; after that I'll go back to work. It's quite sad because this break has been very enjoyable. My in-laws are visiting from California and even though I'm quite busy tending their needs, I enjoy their company. We all do, especially my son. My in-laws haven't seen him for almost 2 years and it's a quite a change really. Earlier this week we went to Leavenworth for a quick visit; that was pretty nice short road trip. The weather has also been warm and sunny around here, so yeah, no complain from me.
I've been meaning to post this recipe that I tried before the break. A lot of what I make nowadays has been some simple recipes. I feel that I need to go back to basic and learn to make some things right. So here's a shortbread recipe. I quite enjoy shortbread because of the crumbly and buttery taste it imparts. The lemon and ginger combo is very nice indeed, add a cup of tea or coffee and I'm set to enjoy my morning.
Lemon and Ginger Shortbread
100 g unsalted butter, softened, plus a little extra for greasing
1/4 teaspoon salt
50 superfine sugar, plus extra for dusting
Zest of 1 large lemon
8 pieces of crystallized ginger, finely copped
175 g unbleached all-purpose flour
Heat oven to 300F and grease an 8-inch loose bottomed fluted tart pan. Put the butter and salt in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.
Stir in the flour and work with your hands to form a soft dough. Tip into the pan and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 minutes or until pale gold. Cut into wedges and leave to cool completely in the pan. Remove from pan and dust with sugar to serve.
Source: adapted from Good Food magazine, October 2014