Candied Ginger Shortbread

Shortbread

Buttery shortbread with the zing of spicy, sweet ginger. These cookies go perfectly with afternoon tea.

  • Total Preparation Time: 160 minutes

Makes 72 shortbread

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/3 cup75 mLIcing Sugar, sifted
2 cups500 mLAll Purpose Flour
3/4 tsp4 mLBaking Powder
1 tsp5 mLGround Ginger
1/4 tsp1 mLSalt
1/3 cup75 mLWalnuts, finely chopped
1/4 cup50 mLGinger, minced and crystallized
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Instructions:

  1. Using electric beaters, beat butter with sugar until light and fluffy. In separate bowl, combine flour, baking powder, ground ginger and salt. Using wooden spoon, gradually stir flour mixture into butter mixture. Stir in walnuts and crystallized ginger.
  2. Transfer mixture to lightly floured work surface. Shape dough into two 10-inch (25 cm) logs. Cover with plastic wrap and refrigerate until firm, for 2 or up to 24 hours (logs can be frozen for up to 2 months; thaw in refrigerator before baking).
  3. Preheat oven to 350F (180C). Slice logs into ¼-inch (5mm) thick slices. Place 2-inches (5cm) apart on parchment paper-lined cookie sheets. Bake in centre of oven for 12 to 15 minutes or until golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/3 cup75 mLIcing Sugar, sifted
2 cups500 mLAll Purpose Flour
3/4 tsp4 mLBaking Powder
1 tsp5 mLGround Ginger
1/4 tsp1 mLSalt
1/3 cup75 mLWalnuts, finely chopped
1/4 cup50 mLGinger, minced and crystallized
Add to Shopping List

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