← 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

new-american-table New American Table
by Marcus Samuelsson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
living-raw-food Living Raw Food
by Sarma Melngailis
baked-explorations Baked Explorations
by Matt Lewis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mexican-everyday Mexican Everyday
by Rick Bayless
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?