I always make shortbread every year and I do try and make different variations. Using corn flour or rice flour. Currants, lavender, citrus, poppyseeds and crystallized ginger. It adds a great twist to a classic biscuit. These are the ones I made with chopped crystallized ginger. They still have that buttery shortbread taste with sweet smoldering hints of ginger. Very complimentary. How do you dress your shortbread? - JW
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