Hide Information

Information

Course: dessert, snack
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: Makes 4 servings
Hide Notes

Notes

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.

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.

Hide Nutritional Information

Nutritional Information

Nutrients per serving

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%)