← Back to Search Results
baking American, English
Ginger Shortbread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Aside from my introduction of ginger, this is a classic shortbread recipe. Because the flavors of butter and ginger are so unadulterated, shortbread is the ideal opportunity to exploit the taste of a fine unsalted European-style butter. The same is true of the ginger. Ground ginger ages rapidly, turning musty after a few months. Buy a small amount of freshly ground ginger at a whole-foods market for a bright sharp flavor. Shortbread will keep for 4 to 5 days in a tightly sealed container at room temperature and up to a month if frozen.

Yield: Makes 4 servings

Ingredients

  • 8 tablespoons (1 stick) high-quality unsalted butter, at cool room temperature (about 65°F)
  • 1/3 cup sugar
  • 1 teaspoon ground ginger
  • ¼ teaspoon fine sea salt
  • 1 cup unbleached all-purpose flour

Directions

1. Preheat the oven to 350°F.

2. Cream the butter in a large bowl with the sugar, ginger, and salt until light and fluffy. Stir in the flour until just combined. The dough will be quite stiff.

3. Press the dough into a 10-inch pie plate and smooth the top. Using the tines of a fork, prick a pattern into the dough, dividing the shortbread into 8 wedges.

4. Bake for 30 minutes, or until a toothpick inserted into the shortbread comes out clean and the shortbread is firm and lightly golden. While still warm, cut the wedges. Allow to cool.


© 2002 Jody Adams and Ken Rivard
 

Nutritional Information

Nutrients per serving (% daily value)

383kcal (19%)
12mg (1%)
0mg (0%)
194mcg RAE (6%)
47mg
8mg
4g
17g
1g
41g
61mg (20%)
149mg (6%)
15g (73%)
23g (36%)
2mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
raos-cookbook Rao's Cookbook
by Frank Pellegrino
spice Spice
by Ana Sortun
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
food-to-live-by Food to Live By
by Myra Goodman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
flavor Flavor
by Rocco DiSpirito
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?