Ginger Chocolate Shortbread Recipe
Description: This delightful recipe for Ginger Chocolate Shortbread is a delightful discovery from The Toronto Star newspaper, perfect for the holiday season or any time you crave a delicious treat. Although the kids might not be as keen on them, the adults will surely indulge in the heavenly combination of ginger and chocolate. These cookies are not only easy to prepare but also keep exceptionally well when stored in airtight containers, making them a convenient and delightful addition to any occasion.
Recipe Details:
| Attribute | Details |
|---|---|
| Cook Time | 20 minutes |
| Prep Time | 1 hour 10 minutes |
| Total Time | 1 hour 30 minutes |
| Recipe Category | Dessert |
| Keywords | Cookie & Brownie, Scottish, European, Kosher, Potluck, Christmas, Brunch, Mixer, Oven, Refrigerator, Small Appliance, < 4 Hours, Easy |
| Recipe Yield | 40-50 cookies |
Nutritional Information (per serving):
- Calories: 83.8
- Fat Content: 5.8g
- Saturated Fat Content: 3.6g
- Cholesterol Content: 12.2mg
- Sodium Content: 33.3mg
- Carbohydrate Content: 7.9g
- Fiber Content: 0.5g
- Sugar Content: 2.5g
- Protein Content: 1g
Ingredients:
- 1 cup (2 sticks) butter, softened
- 1/2 cup superfine sugar
- 2 cups all-purpose flour
- 1/2 cup preserved gingerroot, chopped
- 3 ounces dark chocolate, chopped
Note: Ensure you use preserved ginger, typically found in jars or bulk stores in sweet syrup, not candied ginger.
Instructions:
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Begin by preheating your oven to 300°F (150°C).
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In a mixing bowl, combine the softened butter and superfine sugar. Use an electric mixer to blend them together until the mixture becomes fluffy and well-combined.
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Slowly stir in the all-purpose flour until fully incorporated into the mixture.
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Add the chopped preserved gingerroot and dark chocolate to the bowl, and continue mixing until evenly distributed throughout the dough. The mixture will have a slightly crumbly texture.
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Divide the dough in half and shape each half into a log, approximately 1-1/2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate until firm, approximately one hour. The dough can be stored in the refrigerator for several days if needed.
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Once chilled, remove the dough from the refrigerator and unwrap it. Using a sharp knife, slice the logs into cookies approximately 3/8-inch thick. Place the slices about two inches apart on an ungreased cookie sheet.
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Bake the cookies in the center of the preheated oven for 18 to 20 minutes, or until they are lightly golden around the edges.
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Once baked, remove the cookies from the oven and transfer them to a wire rack to cool completely. It’s important to allow the cookies to cool thoroughly before storing them in an airtight container to maintain their crisp texture.
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Serve and enjoy these delightful Ginger Chocolate Shortbread cookies with your favorite hot beverage or as a sweet treat any time of the day!
Storage Tip: These cookies can be stored in an airtight container at room temperature for up to one week, or they can be frozen for longer storage. Simply thaw them at room temperature before serving.
Special Tip: For an extra indulgent touch, consider drizzling melted chocolate over the cooled cookies or sandwiching them together with a layer of ganache for an extra burst of chocolate flavor!
