Info
- Course: Dessert, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 17 Times
Can be made ahead of time.
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Ginger Shortbread
Cookbook
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
383 kcal
1 % daily value
0 % daily value
6 % daily value
47 mg
8 mg
4 g
17 g
1 g
41 g
61 mg
149 mg
15 g
23 g
8 % daily value
