Shortbread Fingers

Ingredients for 1 servings:

• 150 g flour
• 50 g rice flour
• 120 g butter, room temperature
• 60 g sugar
• 100 g ginger, pickled
• ¼ tsp cardamom, ground
• sugar, brown

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

English butter biscuits with ginger

Sift the flour and rice flour into a bowl. Finely chop the drained ginger, add it to the flour with the other ingredients, and knead into a dough. It’s best to press the dough into a 16 x 20 cm rectangle with your hands. To do this, first place the dough in an empty rectangular margarine box so you have a nearly finished shape. Place the finished dough sheet in the refrigerator for about 1 hour to rest. Cut the chilled dough in half lengthwise and cut 10 strips from each piece. Pierce the strips several times lengthwise with a skewer. Brush with a little water, press into the brown sugar, and bake on a baking sheet lined with baking paper at 200 degrees Celsius for about 12-15 minutes until light brown. Then let cool on a wire rack. Tip: If you don’t have rice flour, simply grind raw rice pudding into flour in an electric coffee maker or blender.