Sprinkle with a sugar of your choosing and cut into 20 pieces to serve. Remove the date & ginger shortbread from the oven and leave to cool completely before removing it from its tin.Bake in the preheated oven for 30-40 minutes until golden-brown.Make a sugar syrup from the liquid, then store the ginger and syrup in jars. Then break the remaining shortbread dough into nuggets and scatter over the date mixture. To make stem ginger, cut, peel, and poach young ginger, then simmer in water for one to two hours. Carefully spread the cooled date mixture over the top. Tip two thirds of the dough into the prepared baking tin and press it down in an even layer to cover the bottom of the tin.Then gradually beat in the flour, semolina and salt to form a biscuit dough. For the shortbread, cream together the butter and two sugars for 5-10 minutes until the mixture is lighter in colour and creamy.Preheat the oven to 170☌ and lightly grease and line a XXxXXcm tin with baking paper.Remove from the heat and either use a stick blender or small food processor to blitz until smooth.(3) Heat both syrups, the sugar and the butter in a pan and let the mixture simmer very gently for about a minute, stirring from. Whisk the milk and eggs in a separate bowl. Mix in the stem ginger and the lime zest. Once boiling, turn down the heat and leave the filling to gently simmer for about 5 minutes. (2) Sieve together the flour, ginger, cinnamon, bicarbonate of soda and salt into a large bowl. Encouraging stomach emptying can relieve the discomforts of nausea. Eating ginger encourages efficient digestion, so food doesn’t linger as long in the gut. To make the filling, place all of the ingredients in a small saucepan, stir and slowly bring to the boil. Gingerol, a natural component of ginger root, benefits gastrointestinal motility the rate at which food exits the stomach and continues along the digestive process.Easy peasy and the result looks stunning!

To assemble the Date & Ginger Shortbread Squares, the shortbread mixture is first used to create the bottom layer, it’s then topped with the date and ginger mixture, before the last of the shortbread mix is crumbled over the top. And with the large quantity of butter used here you’ll end up with the most delicious, buttery, and crumbly shortbread you’ve ever tasted 😉! The shortbread also has some semolina added to it, which gives it an especially crumbly texture. The shortbread is then made by creaming together butter with both caster and soft light brown sugar which adds a caramel note to it. The mixture is then blended into a thick purée and left to cool before creating a date and ginger layer in the shortbread. The date and stem ginger filling requires heating of dates, stem ginger, and some butter in a small saucepan and simmering the mixture briefly to soften the dates. To make these Date & Stem Ginger Shortbread Squares you will need to prepare two separate components: A sticky date and ginger filling, and a crumbly, buttery shortbread. What do you need to make these Date & Stem Ginger Shortbread Squares?

Cooking with stem ginger