GINGER SHORTBREADS RECIPE - (4.5/5)
Provided by á-3974
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°. Line 8-inch-square baking pan with 18-inch length of aluminum foil, letting excess foil hang over sides. Lightly butter only bottom of pan. 2. Combine flour, butter, brown sugar, ginger, cornstarch and salt in food processor. Whirl until ingredients come together, 20 to 25 seconds. Stop machine before mixture forms a ball. Press mixture evenly into prepared pan. Prick with fork. Mark 25 squares using fork tines. 3. Bake in 350° oven until very light brown around edges, 25 to 28 minutes. Go over dividing lines again with fork, if faded. Let cool 10 minutes. Remove from pan, lifting foil ends. Cut into 25 squares with serrated knife. 4. Melt chocolate and vegetable shortening in small saucepan; stir well. Dip cookies diagonally into chocolate and lay on waxed paper. Refrigerate until firm. Nutrient Value per Shortbread 96 calories,6 g fat (3 g saturated),1 g protein,11 g carbohydrate,o g fiber,9 mg sodium,10 mg cholesterol.
GINGER SHORTBREAD
This is a very tasty cookie with a bit of a kick from ginger. These go very well with tea. Please only use real butter - shortbread does not lend itself to any substitutions. My dear friend,Michelle,used to serve these and shared the recipe with me. The recipe is adapted from "Traditional Scottish Cookery" by Theodora Fitzgibbon. The amount of cookies you get will very depending upon how small you cut them. I like to use a shortbread mold. NOTE: If you can't find golden syrup (also known as Cane Syrup), you may subsitute corn syrup or honey - or mix honey & corn syrup together.
Provided by HeatherFeather
Categories Dessert
Time 50m
Yield 10-15 cookies
Number Of Ingredients 10
Steps:
- Cream the 4 ozs butter with the sugar.
- Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
- Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
- While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
- Pour the icing over the hot shortbread and let it cool a little.
- When the icing has cooled a bit, decorate the top with pieces of candied ginger.
- Cut shortbread into shapes (wedges or rectangles).
- Cool completely before removing from pan.
- *Note:You may leave out the candied ginger- some may find it too spicy, especially children.
LEMON & GINGER SHORTBREAD
This zesty teatime shortbread from BBC Good Food reader Jo Foster has a beautiful crumbly texture, plus zingy lemon and warming ginger flavour
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.
- Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.
Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GINGER SHORTBREAD
This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Sift 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of pepper with flour and salt. Roll dough on lightly floured surface to 1/2 inch thick. Cut out gingerbread men using a 3-inch cutter; sprinkle with crystal sugar; chill.
- Heat oven to 325 degrees. Bake until firm, about 30 minutes.
GINGER SHORTBREAD
Make and share this Ginger Shortbread recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour to salt ingredients well.
- Cream butter and sugar together and add to dry ingredients.
- Fold in crystallized ginger. Mixture will be crumbly.
- Place in a buttered 9x9 inch pan and bake at 350* for 45 minutes.
- Cut while still warm.
Nutrition Facts : Calories 468.4, Fat 20.8, SaturatedFat 13, Cholesterol 54.2, Sodium 369.5, Carbohydrate 69.2, Fiber 0.8, Sugar 47.1, Protein 3.1
GINGERED SHORTBREAD
Provided by Rick Rodgers
Categories Cookies Mixer Ginger Dessert Bake Christmas Spice Fall Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 large cookies
Number Of Ingredients 6
Steps:
- Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 9 1/2-inch springform pan.
- In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough. Stir in the crystallized ginger. Press the dough evenly into the prepared pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
- Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut or break the shortbread into wedges, following the perforations in the dough. (The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)
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