Vino Cotto, Raisin, Ginger and Lemon Shortbread
For more recipes like this, Join Maggie's Food Club
Step 1: Preheat oven to 180⁰C.
Step 2: Line a baking tray with baking paper.
Step 3: Soak raisins in a small bowl with Vino Cotto and set aside.
Step 4: 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.
Step 5: Sift flour into the bowl and mix on a low speed until well combined.
Step 6: Stir in raisins and Vino Cotto mixture, lemon rind, crystallized ginger and lemon thyme.
Step 7: 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.
Step 8: Remove from the fridge and place on a prepared tray, removing the top sheet of baking paper.
Step 9: Bake for 8 minutes, or until golden. Allow to cool on tray before serving.
1/3 cup raisin finely chopped
20ml 1 tbspn Vino Cotto
250g unsalted butter cut into cubes, at room temperature
100g caster sugar
1/4 tspn sea salt
2 tspn vanilla extract
300g plain flour
2 lemons with rinds grated
70g 1/3 cup crystallised ginger finely chopped
8g 1 tspn lemon thyme picked