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Scottish Ginger Shortbread

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 16
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

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


Reviewer: shauna
excellent my wee gafers!!!!!!!!


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