Chocolate Ginger Slices

Shortbread

Candied ginger, two kinds of chocolate, and pure shortbread bliss.

  • Total Preparation Time: 95 minutes

Yield 24 cookies

Rating: 0 Stars

Ingredients

1 lb454 gGAY LEA - Unsalted Butter, softened
1 cup250 mLIcing Sugar
3 cups750 mLAll Purpose Flour, unbleached
1/2 cup125 mLCornstarch, sifted
1 pinch1 pinchSalt
1 cup250 mLDark Chocolate Chips, divided (6oz)
1/2 cup125 mLWhite Chocolate Chips, 3 oz
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Instructions:

  1. Using an electronic mixer, beat butter with icing sugar until light and fluffy.
  2. In a separate bowl, whisk together flour, cornstarch, salt, ginger and 1/2 cup (125 mL) of dark chocolate chips until well combined. Using a wooden spoon, gradually stir the flour mixture into the butter mixture until just combined. Do not over mix or cookies will be tough.
  3. Divide dough in half and wrap in parchment paper or plastic wrap. Gently shape dough into rectangular logs approx. 2" (5 cm) in width. Refrigerate logs for 1 hour or overnight. Dough should be firm.
  4. After refrigeration preheat oven to 325F (160C).
  5. Unwrap one log at a time and cut into 1/4" to 1/2" (0.625-1.25 cm) slices cross wise. Bake on a parchment paper-lined cookie sheet for about 20 minutes or until cookies are light golden brown. Cool completely.
  6. Drizzle cookies alternately with white and dark chocolate.
Credit: Lisa Mitchel of St. Thomas, ON- Winner of Gay Lea's 2008 Shortbread Traditions Contest

 

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Ingredients

1 lb454 gGAY LEA - Unsalted Butter, softened
1 cup250 mLIcing Sugar
3 cups750 mLAll Purpose Flour, unbleached
1/2 cup125 mLCornstarch, sifted
1 pinch1 pinchSalt
1 cup250 mLDark Chocolate Chips, divided (6oz)
1/2 cup125 mLWhite Chocolate Chips, 3 oz
Add to Shopping List

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