GINGER SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
- Cool to room temperature and serve.
LAVENDER SHORTBREAD
Lavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours. , In a bowl, cream butter, sugar and remaining lavender. Combine flour, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover and refrigerate until easy to handle, 2 hours. , Preheat oven to 325°. On a lightly floured surface, roll out 1 portion of dough to 1/4-in. thickness. Cut into 1-1/2-in. squares. Repeat with remaining dough. , Place 1 in. apart on ungreased baking sheets. Prick with a fork several times. Bake until edges are lightly browned, 18-22 minutes. Cool for 1 minute before removing to wire racks to cool completely. Sift reserved lavender sugar; discard lavender. Sprinkle cookies with the sugar. Store in airtight containers.
Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 90mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
LAVENDER SHORTBREAD
Steps:
- Heat the oven to 350 degrees F.
- Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
- Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
- Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.
GINGERY LAVENDER SHORTBREAD
Make and share this Gingery Lavender Shortbread recipe from Food.com.
Provided by Smilyn
Categories Bar Cookie
Time 45m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Line a cookie sheet with parchment paper and set aside.
- In bowl, combine flour, sugar, crystallized ginger, lavender, and ground ginger.
- Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
- Form mixture into a ball; knead until smooth (dough may be crumbly at first but will come together as you work it with your hands).
- Roll or pat dough onto prepared cookie sheet in 11 x 6 rectangle.
- With large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices.
- Do not separate slices.
- Bake in preheated oven for 25 to 30 minutes or until edges are light brown and center is set.
- Re-cut the rectangle and separate the slices while warm.
- If desired, sprinkle with additional sugar.
- Cool on cookie sheet 5 minutes.
- Transfer to a wire rack and let cool completely.
- To Store: Place cookies in layers separated by waxed paper in an airtight container.
- Store at room temperature for 3 days or freeze for up to 3 months.
LAVENDER SHORTBREAD
This is untried by me and comes from The Herb Quarterly, spring 2000 issue. I love lavender!! Cook time includes estimated chill time of 30 minutes.
Provided by Roosie
Categories Dessert
Time 1h15m
Yield 2 batches
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Cream together butter, sugar, lavender and mint with a mixer until light and fluffy.
- Add flour, cornstarch and salt and beat until well mixed.
- Divide dough into two, flatten into discs, cover with plastic wrap and refrigerate until firm.
- Roll out dough to 1/2" thickness on a floured board.
- Cut into 1 1/2" squares or into rounds.
- Bake 20-25 minutes on parchment covered cookie sheets, or until golden.
- Let cookies cool on the sheet for a few minutes before transferring to a rack to cool completely.
- When completely cool, dust with lavender-flavored powdered sugar (see recipe Lavender Sugar#71901 or Flavored Sugars#53926) or plain powdered sugar would be fine.
Nutrition Facts : Calories 2132.8, Fat 139.6, SaturatedFat 87.7, Cholesterol 366, Sodium 1513.6, Carbohydrate 207.5, Fiber 4.4, Sugar 67.1, Protein 16.7
GINGERED SHORTBREAD
Provided by Rick Rodgers
Categories Cookies Mixer Ginger Dessert Bake Christmas Spice Fall Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 large cookies
Number Of Ingredients 6
Steps:
- Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 9 1/2-inch springform pan.
- In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough. Stir in the crystallized ginger. Press the dough evenly into the prepared pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
- Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut or break the shortbread into wedges, following the perforations in the dough. (The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)
GINGER OAT SHORTBREAD
This is a more traditional Scottish shortbread that I adapted from King Arthur flour. These are really short!
Provided by godbreathed01
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Place oats, ginger salt and sugar into food processor and pulse until oats are coarse flour.
- Add butter in chunks and all purpose flour. Pulse until comes together in soft dough.
- Turn out onto greased baking sheet or 11x7' pan. Pat into layer about 1/2 inch thick. Score cutting through in 12-16 pieces, but leave intact.
- Bake in 350°F oven 35-45 min until edges are a moderate brown color.
- Remove and cool about 5 minutes. Cut along scored lines and remove pieces to a cooling rack.
- Store in container. This shortbread makes a nice crumb crust. Feel free to leave out ginger, add lavender, or other spices. Can also be made savory: leave out the sugar and put in spices or herbs of choice. Form into a log and refrigerate. Cut into slices for crackers! Bake 10-14 minutes depending on thickness!
Nutrition Facts : Calories 250.3, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 184.3, Carbohydrate 24.8, Fiber 1.1, Sugar 8.4, Protein 2.7
GINGER SHORTBREAD
Make and share this Ginger Shortbread recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour to salt ingredients well.
- Cream butter and sugar together and add to dry ingredients.
- Fold in crystallized ginger. Mixture will be crumbly.
- Place in a buttered 9x9 inch pan and bake at 350* for 45 minutes.
- Cut while still warm.
Nutrition Facts : Calories 468.4, Fat 20.8, SaturatedFat 13, Cholesterol 54.2, Sodium 369.5, Carbohydrate 69.2, Fiber 0.8, Sugar 47.1, Protein 3.1
GINGER SHORTBREAD
This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together 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 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 dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Sift 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of pepper with flour and salt. Roll dough on lightly floured surface to 1/2 inch thick. Cut out gingerbread men using a 3-inch cutter; sprinkle with crystal sugar; chill.
- Heat oven to 325 degrees. Bake until firm, about 30 minutes.
LEMON & GINGER SHORTBREAD
This zesty teatime shortbread from BBC Good Food reader Jo Foster has a beautiful crumbly texture, plus zingy lemon and warming ginger flavour
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.
- Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.
Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GINGER SHORTBREAD
This is a very tasty cookie with a bit of a kick from ginger. These go very well with tea. Please only use real butter - shortbread does not lend itself to any substitutions. My dear friend,Michelle,used to serve these and shared the recipe with me. The recipe is adapted from "Traditional Scottish Cookery" by Theodora Fitzgibbon. The amount of cookies you get will very depending upon how small you cut them. I like to use a shortbread mold. NOTE: If you can't find golden syrup (also known as Cane Syrup), you may subsitute corn syrup or honey - or mix honey & corn syrup together.
Provided by HeatherFeather
Categories Dessert
Time 50m
Yield 10-15 cookies
Number Of Ingredients 10
Steps:
- Cream the 4 ozs butter with the sugar.
- Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
- Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
- While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
- Pour the icing over the hot shortbread and let it cool a little.
- When the icing has cooled a bit, decorate the top with pieces of candied ginger.
- Cut shortbread into shapes (wedges or rectangles).
- Cool completely before removing from pan.
- *Note:You may leave out the candied ginger- some may find it too spicy, especially children.
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