Original recipe of the week: Rhubarb and Ginger Scottish Shortbread
This Saturday is Burns Night – Scotland’s annual celebration of the life and works of their national poet, Robert Burns. With this in mind, what better way to give a nod to the man than by baking the country’s much-loved sweet treat, shortbread. We’ve added rhubarb and ginger to ours, but feel free to experiment with your own flavours.
Rhubarb and Ginger Scottish Shortbread
Cooking time: 1 hour
What you will need:
2 stalks of rhubarb (washed and cut into small chunks)
200g plain flour
100g butter (cubed)
100g golden caster sugar (plus extra for dusting)
½ cup of water
1 tsp ground ginger
What you need to do:
- Put the rhubarb, 50g sugar and water into a saucepan and heat gently, stirring with a wooden spoon until it starts to turn to a jam-like consistency. When all of the rhubarb has softened completely and you can no longer see the chunks, remove from the heat.
- Pre-heat the oven to 170°C. Next, mix together the rest of the sugar and the flour in a large mixing bowl and rub in the butter. Rub the two parts between your thumb and fingers until the mixture looks like breadcrumb and set aside.
- Pour the cooked rhubarb into a sieve over a bowl and using a wooden spoon, sieve the rhubarb until all of the mixture has passed through and you are left with a smooth purée.
- Add the purée and ground ginger into the flour and butter mixture, mixing thoroughly and then tip into a greased baking tray (I used a round one, about 20cm diameter). Flatten the mixture using the back of a spoon until it’s compact. Score the surface of the shortbread into pieces and lightly prick all over with a fork.
- Sprinkle with the remainder of the caster sugar and put in the oven for 20 – 25 minutes or until it’s a light golden colour. Allow to cool in the tin and then cut into pieces to enjoy with a nice cup of tea.