Recipe by Victoria Theng.
INGREDIENTS
- 302g plain flour
- 227g chilled unsalted butter, cut into 2.5cm pieces
- ½ tsp salt
- 75g ice cold water
- 300g Buderim Baking Ginger
- 200g sugar
METHOD
- Add flour & salt to a bowl. Mix to combine, add the butter. Toss butter in the flour, then flatten each piece once into a flat shard. As you work, continue to coat the butter in flour. Make a well in the middle & pour in the water.
- Continue to toss the flour with the water until it begins to come together. As the flour begins to hydrate, switch to a kneading motion, being careful not to over knead. Form the dough into a 2cm thick disk & wrap tightly in cling wrap. Refrigerate for 30 minutes.
- On a lightly floured surface, roll out the dough to 1cm thick. Brush off excess flour & fold in ½, then into ¼. Refrigerate for another 30 minutes, then repeat this step 3 more times. After the final roll, tuck the edges of the dough to form a rounded shape, wrap & refrigerate again for 30 minutes.
- Meanwhile, preheat fan oven to 200C. Combine the ginger with half of the sugar. Sprinkle a clean work surface with the remaining half of the sugar. Roll the dough out to a 2mm thick rectangle shape, pressing into the sugar, roughly 36x26cm.
- Sprinkle pastry evenly with the ginger mixture, pressing in with the rolling pin, rolling out to 36x36cm.
- Fold each long side inwards 2 times, then fold in the middle. Slice into 2cm slices. Place on a lined baking tray & slightly flatten. Bake for 14 minutes, flip & bake for another 14 minutes, or until golden. Cool before serving.
Baking
