Ginger Shortbread with Saffron Mascarpone Dip

Ginger ShortBread w Saffron Mascarpone Dip

Buttery shortbread packed with crystallized ginger bits dipped in decadent saffron and cardamom scented mascarpone………

 

Preparation time: 25 minutes

Cooking time:   25 minutes

Serves:   6

 TO MAKE THE SHORTBREAD

325 g plain flour

50 g cornflour or rice flour

125 g Q.B.B. ghee, room temperature

125 g butter, room temperature

110 g golden granulated sugar

1/4 teaspoon salt

125 crystallized ginger, chopped

grated zest of 1 lemon

grated zest of 1 orange

METHOD

  1. Line a Swiss roll tin or a rectangular tart tin non-stick baking paper.
  2. Put Q.B.B. Ghee and butter into a mixing bowl and beat with a wooden spoon until smooth.
  3. Sieve flours together onto to the beaten Q.B.B. Ghee and butter.   Stir in sugar, salt, ginger, lemon and orange zest and work with your hands to form a soft dough
  4. Tip dough into the prepared tin and press into an even, flat layer with your fingers.
  5. Using a knife mark the dough into bars.
  6. Bake in a preheated oven of 180°C for 45 minutes or until pale in colour.
  7. Cut again to separate the bars and let it cool thoroughly before storing.

TO MAKE THE SAFFRON MASCARPONE DIP

250 g mascarpone cheese

Generous pinch of saffron strands

1 teaspoon rose essence or 1/2 teaspoon cardamom powder

110 g icing sugar, sifted

1 tablespoon freshly squeezed lemon juice

2 tablespoons roasted pistachio nuts, chopped (optional)

METHOD

  1. Heat a small frying pan over very low heat and toast the saffron strands for about 1 minute, just to let the moisture evaporate.
  2. Remove from the heat and grind the saffron to a fine dust in a pestle and mortar or crush it between your fingers.
  3. Place rose water into a very small bowl and put in the saffron dust and stir to dissolve it until you get the bright orange colour.
  4. Beat this into the mascarpone cheese with the icing sugar, cardamom powder or rose essence and lemon juice.
  5. When all the ingredients are blended thoroughly return to the refrigerator to chill for at least 20 minutes before serving, topped with chopped pistachio.

 

 

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