Ginger Shortbread


These simple cookies get an added kick from candied ginger



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Ginger Shortbread


  • cups all purpose flour
  • ½ cup cornstarch
  • 1 cup powdered sugar
  • 500 g salted butter softened, grass fed recommended
  • 75 g crystalized ginger diced into cubes about 3mm square


  • Briefly beat the butter then add the sugar. Cream well, then add the flour a half cup at a time, and finally the cornstarch, scraping down the sides of the bowl after each addition. Add the ginger and mix until just incorporated.
  • Cut two pieces of parchment paper to the length of a cookie tray you can easily fit in your fridge. Spoon half of the dough onto each piece and form into rough logs. The dough will be very soft and sticky, that’s normal. Roll the paper around the logs and try to form it into a more even shape. Place each paper-wrapped log on the cookie tray and put the tray in the fridge for a couple of hours or until firm.
  • Preheat the oven to 325℉. Unwrap the dough logs and slice into rounds with a sharp knife. The rounds should be about 3-4mm thick (don’t make them too thin or they will burn easily) but the important thing is to cut slices the same thickness so they will cook evenly.
  • Put the cookies on a cookie sheet which you have lined with parchment paper. Keep them a little spaced out, but they don’t spread much. Bake about 10 minutes, until light brown around the edges. The middles will still be quite pale.
  • Let them cool on the tray for a couple of minutes before transferring to a wire rack to cool completely before serving.
Course: Dessert
Region: Oceania


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