Christmas isn’t Christmas without shortbread, and ginger shortbread is my fav. Shortbread cookies are not only a perfect tea time snack, but they are also a great gift. Wouldn’t you appreciate a box of these wonderful cookies? I know I would.
The recipe I’m sharing with you today makes ten cookies, but you can double up on ingredients if you would like a larger batch. I love, love, love ginger shortbread, so I only make a small batch at one time to ensure I don’t over-indulge. The intense buttery, crumbly texture is so difficult to resist.
Now that I have these cookies, it really feels like Christmas in my home. My tree is up, although only partly trimmed, but as soon as I have completed the trimming, I will sit down and relax with a cup of pumpkin spiced coffee and these wonderful cookies. Why don’t you join me?
Ginger Shortbread
Ingredients
- 1 1/3 cup flour
- Pinch of salt
- 8 tbsp unsalted butter cold
- 5 tbsp sugar
- 2 tsp ginger shredded
- 1 large egg yolk
Equipment & Utensils
- Mixing bowl or food processor
- Parchment paper
- Cookie sheet
Instructions
Mixing by hand
- Tip flour and salt into mixing bowl
- Cut up butter into tbsp portions and add to flour.
- Rub the flour and butter in between your fingers until you get to a sand-like consistency.
- Add sugar and with a fork mix thoroughly.
- Add ginger, and again mix with a fork.
- Add egg yolk, still using fork mix throughly until a dough begins to form, then with your hands mold the dough together.
Mix using food processor
- Tip flour and salt into food processor.
- Cut up butter into tbsp portions and add to flour.
- Mix flour and butter together until you get to a sand-like consistency.
- Add sugar and then ginger and mix.
- Finally, add egg yolk, and mix throughly into a dough, then with your hands mold the dough together.
How to make cookies
- Sprinkle some flour onto a flat surface and knead dough a few times (approx. 8-12) until dough is good to roll out.
- If your dough becomes sticky, place it in the fridge for 10 mins.
- Line cookie sheet with parchment paper.
- Roll out dough to 1 inch thick and with a cookie cutter, cut out rounds and place them on the cookie sheet.
- The leftover parts of the dough should be kneaded together to continue making cookies. You should reincorporate the dough no more than 3 times.
- Once you have used all of your dough, place cookies in preheated oven at 300 and cook and until light brown for approx. 50 mins
