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.
You 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.
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
Mealbrunch, dinner, snack, tea
Taste and Texturebuttery, chocolatey, crisp, rich, spiced, sweet
Type of Dishcookie
- 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
Preheat oven to 350°F (180°C).
In a small bowl, mix together flour, cornstarch and salt.
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.
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.
Let cool completely in pan on a rack. Invert pan onto a cutting board and cut into 36 bars.
Drizzle cooled cookies with melted chocolate.
2006 Julie Hasson