Scottish Ginger Shortbread

Scottish Ginger Shortbread

Ingredients

  1. 1 cup all-purpose flour
  2. ¼ cup rice flour
  3. ¼ cup sugar
  4. ½ teaspoon ground ginger
  5. ½ cup (1 stick) Challenge European Style Butter, cut into ½-inch pieces
  6. 1 Tablespoon minced crystallized ginger

Directions

  1. Step 1

    Combine flour, rice flour, sugar, ground ginger and butter pieces in food processor bowl with knife blade attachment; process 20 to 30 seconds. (To mix by hand - combine dry ingredients, then cut butter in with a pastry blender or rub butter in with fingers until no large pieces remain.) Particles should resemble coarse crumbs. Add minced crystallized ginger.

  2. Step 2

    Firmly and evenly press mixture into an 8" or 9" round cake pan. Using the tines of a fork, make impressions around the edge of the dough, then prick surface evenly.

  3. Step 3

    Bake at 325°F for 40 minutes or until pale brown in color.

  4. Step 4

    While still hot, cut with a sharp knife into 16 wedges and if desired, sprinkle the surface lightly with a teaspoon of sugar. Leave in the pan to cool, then lift from pan and store in airtight container.

Source: Challenge Home Economist

Ratings & Reviews

Add a Review

More information about text formats

Filtered HTML

  • Lines and paragraphs break automatically.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <ul> <ol> <li> <div> <blockquote> <h3> <h4> <h6> <p> <br>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.