Double-Ginger Shortbread


  • Makes25 to 25 servings


  • 1 cup unsalted butter

  • 1/2 cup packed light brown sugar

  • 2 cups all-purpose flour

  • 1 tsp ground ginger

  • 1/4 tsp salt

  • 1/3 cup crystallized ginger, cut into 1/4-in. chunks


  • Preheat the oven to 350°F (180°C). In a bowl with an electric mixer, beat together the butter and sugar until very creamy.

  • In another bowl, stir together the flour, ground ginger and salt. Add to the butter mixture, beating just until a smooth dough forms. With a fork, stir in the crystallized ginger just until evenly distributed. With floured fingers or the back of a spoon, spread in an ungreased 9 in (23 cm) square baking pan. Place in the preheated oven, and bake for 25 to 30 minutes or until evenly but very lightly browned on top. Let cool for about 15 minutes; then, with a very sharp serrated knife, cut into squares. Let cool completely before removing from pan.

This article was originally published on Dec 01, 2008

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