Australian Women's Weekly
Ingredients
Ginger shortbread
Method
Poached pears
1.Combine wine, sugar, water and ginger in a large saucepan. Add peeled pears to pan; bring to the boil. Reduce heat; simmer, covered, for 25 minutes or until tender. Cool pears in syrup.
2.Remove pears from syrup; strain and reserve syrup. Return strained syrup to the same pan; bring to the boil. Reduce heat, simmer, uncovered, without stirring, for about 10 minutes or until the syrup thickness slightly. Cool for 5 minutes. Serve with pears.
Ginger shortbread
3.Preheat the oven to 160°C or 140°C fan forced. Line two baking trays with baking paper.
4.Beat the butter, icing sugar and vanilla with a electric mixer until pale. Stir in the combined sifted flours in two batches, then the milk, coconut and ginger.
5.Divide mixture in half; roll out each half until dough measures 10cm x 18cm. Cut nine 2cm x 10cm sticks from each half; place on trays 3cm apart. Sprinkle with extra coconut and caster sugar.
6.Bake in a moderately slow oven for about 10 minutes or until biscuits are a pale straw colour. Stand biscuits on the trays for 5 minutes, then transfer to wire racks to cool.
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