Double Ginger Mango Shortbread
Delight your taste buds with the exotic charm of Double Ginger Mango Shortbread, a buttery treat that combines rich, melt-in-your-mouth shortbread with the bold flavors of ginger and mango. This recipe features a double dose of ginger—grated fresh and fragrant candied—complemented by the tropical sweetness of finely chopped dried mango. The result is a perfectly balanced cookie with subtle spice and fruity brightness in every bite. With just 20 minutes of prep time and a handful of pantry staples, these cookies are simple to make, yet decadent enough for special occasions. Perfect with a cup of tea or as an afternoon snack, this shortbread is sure to satisfy your sweet and spicy cravings!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 0.5 cup powdered sugar
- 2 tablespoons granulated sugar
- 0.25 cup candied ginger, finely chopped
- 1 teaspoon fresh ginger, grated
- 0.5 cup dried mango, finely chopped
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Add the vanilla extract, grated fresh ginger, and salt to the bowl and mix until combined.
In a separate bowl, whisk the all-purpose flour to aerate it. Slowly add the flour to the butter mixture in batches, mixing on low speed until the dough comes together.
Fold in the chopped candied ginger and dried mango with a spatula until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and shape it into a disc. Roll the dough to a thickness of about 1/4 inch.
Use a cookie cutter or a knife to cut the dough into desired shapes and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
Bake the shortbread in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Keep a close eye to prevent overbaking.
Remove the baking sheet from the oven and let the shortbread cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store the Double Ginger Mango Shortbread in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 381.9 g | 139% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 184.0 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
