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Golden Ginger Shortbread: A Spicy Twist on Traditional Scottish Cookies 🍪

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Ginger Shortbread Recipe

Cook Time: 40 minutes
Prep Time: 10 minutes
Total Time: 50 minutes

Description:

Indulge in the delectable flavors of Ginger Shortbread, a delightful treat with a spicy twist from ginger. Perfectly paired with a warm cup of tea, these cookies are a testament to traditional Scottish baking. This recipe, passed down from my dear friend Michelle, is adapted from “Traditional Scottish Cookery” by Theodora Fitzgibbon. Remember, only real butter will suffice for that authentic shortbread experience. Get ready to delight your taste buds with this delightful concoction!

Ingredients:

  • 4 oz unsalted butter, softened
  • 2 oz caster sugar
  • 10 oz all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 2 oz unsalted butter
  • 2 tbsp golden syrup (or substitute with honey or corn syrup)
  • 3/4 tsp ground ginger
  • 1 oz candied ginger, chopped
  • Powdered sugar (for dusting)

Instructions:

Step Description
1 In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
2 In a separate bowl, sift together the all-purpose flour, 1 teaspoon of ground ginger, and baking powder. Gradually add this dry mixture to the creamed butter and sugar, mixing until a dough forms.
3 Press the dough evenly into a greased shortbread pan or a 7-8″ round or square baking pan. Alternatively, you can shape the dough into a log and slice it into rounds for traditional shortbread cookies.
4 Preheat your oven to 325°F (170°C), then bake the shortbread for about 40 minutes, or until it is golden brown and cooked through.
5 While the shortbread is baking, prepare the icing by melting together the remaining 2 ounces of butter, golden syrup, and 3/4 teaspoon of ground ginger in a saucepan over low heat. Stir until the mixture is smooth and well combined.
6 Once the shortbread is out of the oven, immediately pour the warm icing over the top, spreading it evenly with a spatula. Allow the icing to cool slightly.
7 While the icing is still tacky, sprinkle the chopped candied ginger over the top of the shortbread, pressing lightly to adhere.
8 Allow the shortbread to cool completely in the pan before cutting it into shapes. You can opt for traditional wedges or rectangles, depending on your preference.
9 Dust the cooled shortbread with powdered sugar for an elegant finish. Enjoy with a cup of tea or coffee for a delightful treat!

Note: If you prefer a milder flavor, you can omit the candied ginger. This recipe yields approximately 10-15 cookies, depending on the size of your cuts.

Nutritional Information (per serving):

  • Calories: 274.1
  • Fat Content: 14.1g
  • Saturated Fat Content: 8.8g
  • Cholesterol Content: 36.6mg
  • Sodium Content: 41.7mg
  • Carbohydrate Content: 34.4g
  • Fiber Content: 0.8g
  • Sugar Content: 10.1g
  • Protein Content: 3.1g

Keywords:

Cookie & Brownie, Scottish, European, Christmas, < 60 Mins, Oven

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