The ginger is a great tasting ginger. It's not a namby pamby ginger, meaning it's hardly got any taste. This has taste in spades.

Hi Sammy- sorry to hear that- not sure why that is as I or others haven't had that problem. If you press the print button, the recipe card will open on a new tab ready to print - even though you aren't printing, you'll be able to see the ingredients and method with no ads. Hope this helps, They have that soft buttery taste that is associated with shortbreads while not compromising on quality. Great to have with a cup of tea. Bake time:Use the recommended time in the recipe but my biggest tip is to go by sight. Buttery and 'short', or crisp. I like my shortbread soft and buttery so bake them the minimum time stated. But if you'd prefer yours on the crisper side then leave them in the oven for a couple of minutes longer. They remind me of the kind of biscuits that are left on the side of a posh upper class hotel for you when you arrive, with a bottle wine.In ancient Scottish folklore, sun-shaped cakes, such as shortbread, had magic powers over the Sun during the Scottish New Year's Eve. [3] Although my partner and I do not like ginger biscuits we have to say that these do taste great if you like them in general, the flavour is spot on, the ginger is not too strong but for us sadly it is as we are not used to that flavour combination (sweet chocolate with spicy ginger). The dark chocolate tastes amazing, similar to dark chocolate McVitties. Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time. Traditionally Scottish shortbread is baked in either a rectangular or square slab and cut into fingers, as individual round biscuits, or in one large circle and cut into triangles. But you can cut them any shape you like and also use cookie stamps. I have and often use these cookie stamps, these ones, and these ones and love them all – excellent quality. Prepare shortbread dough. Beat butter until smooth and creamy. Add sugar and vanilla, and beat longer until light and fluffy. Add flour and salt and mix until dough comes together. It will be quite shaggy but hold together when pressed.

Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). [12] [13] [14] The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein ( gluten) strands. The related word " shortening" refers to any fat that may be added to produce a "short" (crumbly) texture. [15]STORAGE: Store in a cool, dry place out of direct sunlight. Once opened, keep in an airtight container and consume within 2 weeks.