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Ghanaian spiced shortbread
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Makes: about 16 biscuits (with extra spice mix)
For the spice mix
1 tbsp ground allspice
1 tbsp coarsely ground black pepper
1 tsp ground or freshly grated nutmeg
1-2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
For the shortbread
125g butter, at room temperature
55g caster sugar
180g plain flour, plus extra for dusting
1 tbsp spice mix (from the above mix)
Icing sugar, for dusting (optional)
1. Mix all the ingredients for the spice mix together in a bowl. Store in an airtight container until needed, or for up to 1 month.
2. Beat the butter and sugar together in a bowl until pale and fluffy. Mix in the flour and 1 tbsp of the spice mix until you have a smooth dough.
3. On a lightly floured work surface, gently roll the dough out to a 26x20cm rectangle, about 1 cm thick. Cut into 16 bars, or into your desired shapes using cutters. Place on a parchment-lined baking tray, sprinkle with icing sugar, if liked, and chill for 20 minutes.
4. Meanwhile, preheat the oven to 190°C, gas mark 5. Bake the shortbread for 15-20 minutes or until pale golden. Cool on a wire rack and, if liked, sprinkle with extra icing sugar once cooled.
Typical values per serving:
(for 16) vegetarian
This recipe was first published in November 2020.