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Grasmere Ginger Shortbread: a Fiery, Crumbly, Chewy Delight | Tin and Thyme
  • 150 g wholemeal spelt flour
  • 150 g plain white flour
  • 50 g oatmeal fine or medium (I used fine)
  • 2 tsp ground ginger
  • ½ tsp bicarbonate of soda (baking soda)
  • 125 g demerara sugar or light muscovado
  • 125 g salted butter
  • 50 g crystallised ginger chopped finely
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