![]() Perishable good, such as frozen fruits, vegetables, food and floral products.įlammable liquids or gas and similar productsĬertain other non-returnable items are gift cards, free offer products, certain health and personal care products To start a return, Kindly share an unboxing video of the parcel received by you at your doorstep with the clear visibility of the Order ID, Tracking ID And Our Logo to with the order ID as the subject line.īecause of our business’s nature specific products are exempted from the return policy, which are enlisted as follows: 72 hours to return your purchased item, given the invoice bill is provided and the item is unused with its original or authentic packaging, and in the same condition as at the time of purchase. Let me know if you decide to give these a try and tell me what you think.We are extremely grateful for your continuous support toward our online as well offline marketplace.įrom the purchase date(mentioned on your Luckystore invoice), you have three entire days i.e. Next time I would add another tablespoon or two of ginger, and I might experiment with pinching the edges to make them look pretty but other than that, there isn’t anything I would change. C and I were very pleased with how these turned out. Mine aren’t very fancy, but they sure tasted good.Ĩ) Cool completely on a wire rack and enjoy.Ī cup of tea is a nice complement, but may I suggest pairing your biscuits with a dram of your favorite single malt? A Scotch from the Speyside region goes exceptionally well!Īll in all, Mr. Be careful not to burn your bottoms! You could pinch around the edges if you wanted to make them look prettier. Your biscuits are done when they lightly golden – not brown. You may have to experiment with this, depending on your oven and your elevation. Reduce heat to 360° and continue baking for an additional 5 minutes. Hey, also came in handy for pouring myself a wee dram.ħ) Bake at 375° for 10 minutes. In my case, I didn’t have a small cookie cutter, so I just grabbed the shot glass. Take a small cookie cutter or glass roughly 1.5″ in diameter and cut out circles. The faster you can do this and the lighter your touch, the better the texture of your biscuits.Ħ) Using your hands, press the dough flat. Be very careful NOT to overwork the dough, though, because your end result will not be as good. But keep working the dough, and eventually, everything will combine nicely. You WILL think you screwed something up because, at first, it’s all a crumbly mess. Your arm will become very tired, but hey…biceps!Ĥ) Stir crystallized ginger into the butter/sugar mixture.ĥ) Using cold hands, combine the sifted flours with the butter/sugar mixture until you have a soft dough. Don’t worry, it doesn’t take as long as it sounds.ģ) In a separate bowl, cream butter and sugar together. ![]() ![]() pinch of salt if desired – if using unsalted butter (I forgot to add the pinch of salt and honestly didn’t even notice.) The Process:ġ) Cover an un-greased baking sheet with non-stick, oven-proof parchment paper.Ģ) Sieve together the all-purpose flour, rice flour, and salt.*I found the crystallized ginger at The Fresh Market here in the States. chopped crystallized ginger ( This amount depends on how gingery you want your biscuits to be – Mr. 4 oz (112.5g) rice flour ( Rice flour helps give your shortbread that perfect sandy texture.).1/2 lb (225g) sifted plain, all-purpose flour.4 oz (112.5g) caster (superfine) sugar ( Alternatively, you can use regular sugar and pulverize it with a mortar and pestle – a less expensive and just as effective option.).2 sticks (225g) butter ( Butter should be at room temperature.Please note: A good kitchen scale is invaluable when it comes to British baking, as measurements are listed in grams. *Recipe adapted from several that I found yields: 30 biscuits (cookies) Traditionally, shortbread is made in three shapes: a large circle divided into segments called shortbread petticoat tails, a rectangle cut into strips or bars called shortbread fingers, and round biscuits (cookies) called shortbread rounds. ![]() Over time, the yeast was replaced with butter and eventually evolved into shortbread as we know it today. Once a luxury to the “common” people of Scotland, shortbread began with medieval “biscuit bread” – that is, bread made with leftover biscuit dough. Recently, I was thrilled to find a display of them for sale at World Market. If you live in the U.S., these biscuits (cookies) can be purchased from Amazon and sometimes can be found in local shops. ![]()
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