Ginger Shortbread
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
16 cookies
Ginger Shortbread
Report
Try my Ginger Shortbread with festive ginger spice! Easy, melt in your mouth, and bake up in just over an hour, perfect for holiday sharing!
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Ingredients
- 1¾ cups (8 ¾ oz/247 g) all-purpose flour
- ¼ cup (1 oz/58 g) cornstarch
- 1 tablespoon ground ginger
- ½ teaspoon salt
- 1 cup (8 oz/225 g) Butter, cold and diced
- ½ cup (4 oz/115 g) plus 1 tablespoon granulated sugar, divided
- 1 tablespoon grated fresh ginger root
Notes
- This simple shortbread method uses cold butter straight from the fridge. If you would rather mix this by hand, use a pastry knife and slightly softened butter to help blend the ingredients.
- The ginger in this recipe gives a lovely, subtle, but present taste that I think is the right balance. However, if you would like a spicier cookie, add an additional teaspoon or two of ground ginger.
- When making any spiced dessert, check that your spices are fresh. They don’t go bad, but they will lose their fragrance and taste over time. The best way to test for freshness is to be sure your spice has a strong scent. It might be time for a new container if you can't smell much.
- Don’t skip the docking! Poking holes all over the shortbread (docking) helps this thick and dense dough bake up fully and evenly.
- The best shortbread gets very crumbly as it cools, so be sure to recut the bars while the cookies are still warm, or you will have a mess!
- Pair these cookies with a cup of our rich homemade hot chocolate or white hot chocolate for a perfect ending to a casual dinner party.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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