Reviews
Add Rating & Review
Back to Candied Ginger Shortbread
All Reviews for Candied Ginger Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Candied Ginger Shortbread
Credit:
Anna Williams
Recipe Summary
Yield: Makes two 6-inch rounds or one 8-inch round
Ingredients
Ingredient Checklist
8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners’ or granulated sugar
1 teaspoon pure vanilla extract (optional)
2 teaspoons ground ginger
1/2 teaspooon ground white pepper
Gallery
Candied Ginger Shortbread
Credit:
Anna Williams
Recipe Summary
Yield: Makes two 6-inch rounds or one 8-inch round
Gallery
Candied Ginger Shortbread
Credit:
Anna Williams
Candied Ginger Shortbread
Credit:
Anna Williams
Candied Ginger Shortbread
Recipe Summary
Yield: Makes two 6-inch rounds or one 8-inch round
Recipe Summary
Yield: Makes two 6-inch rounds or one 8-inch round
Yield: Makes two 6-inch rounds or one 8-inch round
Makes two 6-inch rounds or one 8-inch round
Ingredients
Ingredients
- 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 1/2 cup confectioners’ or granulated sugar
- 1 teaspoon pure vanilla extract (optional)
- 2 teaspoons ground ginger
- 1/2 teaspooon ground white pepper
Directions
Butter an 8 1/2-inch cake or springform pan; set aside. Sift 2 teaspoons ground ginger and 1/2 teaspoon ground white pepper with the 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 1/2 cup finely chopped candied ginger to the creamed butter-and-sugar mixture before adding the flour mixture. 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 the dough into pan or pans. Sprinkle 1/4 cup chopped ginger and 1 tablespoon crystal sugar over each pan before baking.
Heat oven to 325 degrees. Bake until firm and just starting to color, 30 to 40 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Candied Ginger Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Candied Ginger Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
