Nonsense Noodles
Well-rounded, filling, and perfect for any situation
NEW ZEALAND
Ginger Shortbread is made of simple ingredients that create complex flavors. The recipe begins with a classic shortbread base, enriched with the warm heat of crystallized ginger.
Katie, from Aotearoa New Zealand, introduced me to her cherished family recipe. Her grandmother started to add crystallized ginger to her shortbread recipe because it was her grandfather’s favorite sweet. How adorable is that?
With just a handful of ingredients, flour, cornstarch, powdered sugar, and of course, the star ingredient – butter, you’re ready to make these cookies. The method is straightforward. Cream together butter and sugar, gradually add flour and cornstarch, toss in diced crystallized ginger, and mix until a dough forms. The dough gets divided into logs, chilled until firm, then sliced into little rounds before baking. Katie warns not to go too thin with the slicing though, or you’ll end up with burnt cookies.
The texture is unreal – delicate and crumbly, yet still with this satisfying denseness. You get lovely pockets of chewy ginger in every bite to cut through the richness. But the real star is that insane butter flavor. I made sure to use the imported New Zealand kind and oh man, Katie wasn’t kidding. The butter really did add to the texture and flavor of this treat. These cookies make for some of the most indulgent, ultra-savory-sweet shortbread I’ve ever had. If you’re a longtime shortbread fan, this ginger-spiked version is a must try.
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