Ginger Chocolate Shortbread
Chocolate chips and candied ginger make excellent additions to traditional shortbread. Cut into small bars, they are a perfect accompaniment to sorbet. My mother has become addicted to these cookies, so I have to keep her freezer stocked with a ready supply.
NotesYou can freeze the cookies in an airtight container or resealable plastic bag for up to 1 month. They will also keep at room temperature in an airtight container for up to 3 days.
Makes36 cookies
Cooking Methodbaking
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Recipe Coursedessert, snack
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Equipmentelectric mixer
Mealbrunch, dinner, snack, tea
Taste and Texturebuttery, chocolatey, crisp, rich, spiced, sweet
Type of Dishcookie
Ingredients
- 1¾ cups (425 mL) all purpose flour
- ¼ cup (50 mL) cornstarch
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) unsalted butter, at room temperature
- ½ cup (125 mL) granulated sugar
- 1 cup (250 mL) semisweet chocolate chips
- ¾ cup (175 mL) candied ginger, diced
- 9-inch (2.5 L) square metal baking pan, greased
Instructions
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Preheat oven to 350°F (180°C).
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In a small bowl, mix together flour, cornstarch and salt.
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In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add flour mixture, beating just until smooth. Stir in chocolate chips and candied ginger.
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Spread batter in prepared pan, smoothing top. Bake in preheated oven for 40 to 50 minutes or until golden brown on top and somewhat firm to the touch. A slight indentation should be left when you touch the top of the cookies.
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Let cool completely in pan on a rack. Invert pan onto a cutting board and cut into 36 bars.
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Variation
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Drizzle cooled cookies with melted chocolate.
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2006 Julie Hasson
