Scottish Ginger Shortbread

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 16

Ingredients: 1 cup all-purpose flour 1/4 cup rice flour 1/4 cup sugar 1/2 tsp. ground ginger 1/2 cup (1 stick) butter, cut into 1/2 pieces 1 Tbsp. minced crystallized ginger

Instructions: Combine flour, rice flour, sugar, ground ginger and butter pieces in food processor bowl with knife blade attachment; process 20 to 30 seconds. (To mix by hand. Combine dry ingredients then cut butter in with a pastry blender or rub butter in with fingers until no large pieces remain.) Particles should resemble coarse crumbs. Add minced crystallized ginger. Firmly and evenly press mixture into an 8 or 9 inch round cake pan. using the tines of a fork make impressions around the edge of the dough then prick surface evenly. Bake at 325 for 40 minutes or until pale brown in color. While still hot, cut with a sharp knife into 16 wedges and if desired, sprinkle the surface lightly with a teaspoon of sugar. Leave in the pan to cool, then lift from pan and store in airtight container. Makes 16. Note: Omit ginger for simple, more traditional Scottish shortbread. For less traditional appearance, bake in 8" square baking dish and cut into 36 cookies squares for serving. NOTE: Still makes an acceptable cookie even if it is over processed during mixing, but not quite as flaky.

Source: Challenge Dairy Products

Date: July 16, 2002

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