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  • 20minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsD
MineralsNatrium

Ingredients Jump to Instructions ↓

  1. 1 cup GAY LEA Butter (unsalted), softened

  2. 250 mL

  3. 1/3 cup icing sugar, sifted

  4. 2 cups all-purpose flour

  5. 500 mL

  6. 3/4 tsp baking powder

  7. 4 mL

  8. 1 tsp ground ginger

  9. 5 mL

  10. 1/4 tsp salt

  11. 1 mL

  12. 1/3 cup finely chopped walnuts

  13. 75 mL

  14. 1/4 cup minced crystallized ginger

  15. 50 mL

  16. Instructions :

  17. Using electric beaters, beat butter with sugar until light and fluffy. In separate bowl, combine flour, baking powder, ground ginger and salt. Using wooden spoon, gradually stir flour mixture into butter mixture. Stir in walnuts and crystallized ginger.

  18. Transfer mixture to lightly floured work surface. Shape dough into two 10-inch (25 cm) logs. Cover with plastic wrap and refrigerate until firm, for 2 or up to 24 hours (logs can be frozen for up to 2 months; thaw in refrigerator before baking).

  19. 350F (180C). Slice logs into 1/4-inch (5mm) thick slices. Place 2-inches ( 5cm) apart on parchment paper-lined cookie sheets. Bake in centre of oven for 12 to 15 minutes or until golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.

  20. Makes 72 shortbread.

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