Ginger & Oat Shortbread – Dianne Bibby

Dianne Bibbys Ginger & oat shortbreadDianne Bibby’s Ginger & Oat Shortbread

Dianne says: “Deck the halls with boughs of holly, fa la la la la……  Yes, it’s that time of year again when the aroma of Christmas foods pervade the air and beckon us into the kitchen. And what could be more Christmassy than shortbread and ginger. Gather ye ingredients, tie on your pinny and let’s get baking with this buttery Ginger and Oat Shortbread.”

Ginger & Oat Shortbread

Yields 12 generous slices

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 stenciling (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.

Michael’s wine recommendation – CLICK HERE

La Bri Cellar Door White 2014La Bri Cellar Door Natural Sweet Viognier 2014

Dianne BibbyDianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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December 10th, 2015|Categories: Recipes|Tags: , , |