Oh my gosh! Oh my goodness! These biscuits (cookies) are to-die-for good!!
The first time I made them, they didn’t turn out so well. Silly me, I didn’t chop the crystallised ginger near enough and they were lumpy. The second time I made them, however, I did everything right and even my pickiest eater liked them.
They are a doddle to make. {Which is all the more important in this busy holiday season.} It probably took 10 minutes to mix up the ingredients.
The only hitch is you have to let them rest in the fridge for 1-2 hours before popping them into the oven. Actually, since I’m thinking/writing out loud, these are the ideal biscuits to make while you are wrapping presents…you mix the ingredients, refrigerate, wrap, bake, wrap, enjoy – what could be simpler? Right?!
While you’re busy baking and wrapping, turn up the volume on your computer/iPad and have a listen to this podcast on Irish Christmas food. Eoin (sounds like O-wen) Purcell of HistoryJournal.ie interviews Regina Sexton, food and culinary historian at University College Cork, about the origins of the foods we eat at Christmastime. If you’re not familiar with HistoryJournal.ie {which I was not}, it is an “exclusively online Irish history journal, covering a wide range of topics across Irish history and the wider Irish worldwide community”.
And, for a bit of cheer to those living abroad, here’s a few of the best 2013 Christmas food advertisements playing on telly.
From Lidl –
From Cadbury –
From Baileys –
Lastly, for a bit of a laugh {you can’t take him too seriously}, here’s a clip of Colin Farrell’s interview with American television late-night-host Jimmy Kimmel about his traditional Irish Christmas.
Avoca Handweaver’s Crystallised Ginger Shortbread
Makes about 16 biscuits
Ingredients
1 cup/130g plain flour
1/2 cup/60g icing sugar
1/2 cup/60g cornflour
9 tablespoon/130g unsalted butter
130g crystallised ginger, finely chopped
30g caster sugar (for top of shortbread)
Directions
1. Line a baking sheet with baking parchment.
2. Place the flour, icing sugar, cornflour, and butter in a food processor and blitz until starting to come together, then add the crystalized ginger and continue to process until the mixture combines fully. {I also added a few drops of ice water at this point}
3. Remove and roll into a ball.
4. Roll out the dough to 0.5cm thick. Cut into rounds with a small scone or cookie cutter.
5. Place on a lined baking sheet and allow to rest in the fridge for 1-2 hours, then bake for about 40-45 minutes.
6. Remove, and while still warm, sprinkle with a little caster sugar. The shortbread will keep in an airtight container for up to 10 days.
Related articles
- Christmas Shopping in Ireland (inanirishhome.com)
- 5 Easy Irish Christmas Recipes (mademan.com)
- An Irish Christmas (workingholidayireland.wordpress.com)
- An Irish Stuffing Recipe (inanirishhome.com)
- An Irish Applesauce Recipe (inanirishhome.com)
Lovely post though I must admit I skipped a few ads to get to the Colin Farrell interview..mmmmmmm….what a nice way to start my morning.
Joan…you little devil you! Too funny! I liked that one too but I also thought the Bailey’s Christmas Nutcracker ad (with the unexpectedly strong woman character) was great too. Girl power at it’s finest and in the most unexpected way. Hope you’re having a lovely Christmas.
[…] check out the following blog posts at In an Irish Home: A S’Mores Cake, Irish Caramels, Ginger Biscuits, Irish Shortbread Biscuits, and Irish Rice Krispie […]