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.
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursedessert, snack
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Mealbrunch, dinner, lunch, tea
Taste and Texturebuttery, crisp, spiced, sweet
Type of Dishcake
- 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
Preheat the oven to 350°F.
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.
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.
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