Vino Cotto, Raisin, Ginger and Lemon Shortbread

INGREDIENTS

  • 1/3 cup Raisin
  • 250g Unsalted butter
  • 100g Caster Sugar
  • 1/4 tspn Sea Salt
  • 2 tspn Vanilla extract
  • 300g Plain Flour
  • 2 Lemon
  • 1/3 cup Crystallised ginger
  • 1 tspn Lemon thyme
Print Recipe

Preheat oven to 180⁰C.

Line a baking tray with baking paper.

Soak raisins in a small bowl with Vino Cotto and set aside.

Combine butter, sugar, salt and vanilla extract in the bowl of an electric mixer and beat until well combined, but be careful not to over mix.

Sift flour into the bowl and mix on a low speed until well combined.

Stir in raisins and Vino Cotto mixture, lemon rind, crystallized ginger and lemon thyme.

Transfer mixture to a lightly floured surface and divide into four equal parts. Take one part and place it between two sheets of baking paper and roll out to 2 millimetres thick. Chill in the fridge for at least 15 minutes to rest.

Remove from the fridge and place on a prepared tray, removing the top sheet of baking paper.

Bake for 8 minutes, or until golden. Allow to cool on tray before serving.