Due to the general failure of the UK rail network over Christmas I never got to give my mum the ginger shortbread I’d baked for her. We’re finally getting to visit her this weekend, so I’m doing the same recipe as before.
One thing we noticed with the previous batch (which we were forced to eat all on our own!) was that the centre was a bit moist, possibly undercooked. I assume this is due to the crystallized ginger. This time I’ll give it the full 15 minutes at the lower temperature, and then leave the oven on for 10 minutes after scoring it before doing the hour cool-down.
The test bits were nice and crispy all the way through! Unfortunately the main ring still had he soggy bottom :( Clearly more will have to be made in the future to work on this problem!