Ginger Shortbread
Elevate your dessert game with this irresistibly buttery Ginger Shortbread, a delightful twist on a classic treat. Featuring the warm, aromatic spice of ground ginger and the sweet, chewy texture of finely chopped crystallized ginger, this recipe brings a perfectly balanced kick to every bite. The shortbread's tender, melt-in-your-mouth texture is achieved by blending unsalted butter with a hint of cornstarch, while the added scoring and fork-pricked design give it a charming, homemade touch. Ready in under an hour, these golden squares are perfect for an afternoon tea, holiday cookie platter, or cozy snacking session. Easy to make and bursting with vibrant flavors, this ginger-infused shortbread will quickly become a new favorite in your baking repertoire.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 30 grams cornstarch
- 2 teaspoons ground ginger
- 50 grams crystallized ginger (finely chopped)
- 0.5 teaspoon salt
Instructions
Preheat your oven to 165°C (325°F) and line a 9x9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer on medium speed.
In a separate bowl, whisk together the all-purpose flour, cornstarch, ground ginger, and salt until well combined.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Fold in the finely chopped crystallized ginger until evenly distributed.
Press the dough into the prepared baking pan, spreading it out evenly and smoothing the top with the back of a spoon or a spatula.
Using a sharp knife, score the dough into 16 squares or rectangles, but do not cut all the way through.
Prick the surface with a fork to create a decorative pattern, if desired.
Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden but the shortbread is still pale in the center.
Remove from the oven and let the shortbread cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out of the pan.
Transfer to a wire rack and let cool completely before cutting along the scored lines into pieces.
Store in an airtight container at room temperature for up to one week. Enjoy with a cup of tea or coffee!
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 362.9 g | 132% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 141.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 342 mg | 7% | |
*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.
