Best 3 Candied Ginger Shortbread Recipes
Tantalize your taste buds with the delectable Candied Ginger Shortbread, a symphony of flavors that blend the warmth of ginger with the buttery richness of shortbread. This classic holiday treat is elevated with the addition of crystallized ginger, offering a delightful balance of sweetness and spice. Dive into the collection of recipes provided, each offering unique variations to satisfy diverse preferences. Indulge in the traditional Ginger Shortbread recipe, or embrace the tangy twist of the Lemon Ginger Shortbread. For those seeking a gluten-free alternative, the Gluten-Free Ginger Shortbread recipe promises the same delectable experience. And for those with a sweet tooth, the White Chocolate Ginger Shortbread is a decadent delight. Whichever recipe you choose, embark on a culinary journey that will leave you craving more.
Here are our top 3 tried and tested recipes!
CANDIED GINGER SHORTBREAD WEDGES
This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 to 10 wedges
Number Of Ingredients 5
Steps:
- Prepare basic shortbread, sifting ground ginger and white pepper with the flour and salt. Add 1/2 cup crystallized ginger to creamed butter mixture before adding flour mixture. At the end of step 2, sprinkle with 1/4 cup chopped crystallized ginger and sanding sugar. Bake until firm and just starting to color, 30 to 40 minutes. Cool completely before cutting into wedges. Cookies will keep, in an airtight container, at room temperature for 1 week.
CANDIED GINGER SHORTBREAD HEARTS
Categories Cookies Dairy Ginger Dessert Bake Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40 cookies
Number Of Ingredients 7
Steps:
- In a bowl with an electric mixer cream together the butter, the brown sugar, and the ground ginger until the mixture is light and fluffy and add the flour and the salt. Beat the dough until it is just combined and beat in the candied ginger. Halve the dough, roll out each half 1/4 inch thick between sheets of wax paper, and freeze the dough on baking sheets for 10 to 15 minutes, or until it is very firm. Working with half the dough at a time, remove the top sheets of wax paper and cut out cookies with a 2 1/4-inch heart-shaped cutter. (The dough should be cold so that the cookies retain their shape.) Arrange the cookies 2 inches apart on the baking sheets, bake them in batches in the middle of a preheated 300°F. oven for 25 to 30 minutes, or until they are pale golden, and transfer them to a rack. Gather the scraps, reroll the dough, and make more cookies in the same manner. Let the cookies cool completely and sprinkle them with the confectioners' sugar, sifted. The cookies keep in an airtight container for 5 days.
CANDIED GINGER SHORTBREAD
This Candied Ginger Shortbread is a variation of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes two 6-inch rounds or one 8-inch round
Number Of Ingredients 7
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift 2 teaspoons ground ginger and 1/2 teaspoon ground white pepper with the flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add 1/2 cup finely chopped candied ginger to the creamed butter-and-sugar mixture before adding the flour mixture. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat the dough into pan or pans. Sprinkle 1/4 cup chopped ginger and 1 tablespoon crystal sugar over each pan before baking.
- Heat oven to 325 degrees. Bake until firm and just starting to color, 30 to 40 minutes.
Tips:
- Use fresh ginger. Fresh ginger has a more intense flavor than dried ginger, and it will give your shortbread a more vibrant color.
- Candy the ginger yourself. It's easy to candy ginger at home, and it's much cheaper than buying it pre-candied. Plus, you can control the level of sweetness and spiciness.
- Use a food processor to grind the ginger. This will make it easier to mix into the shortbread dough.
- Be careful not to overmix the dough. Overmixing will make the shortbread tough.
- Chill the dough before baking. This will help the shortbread hold its shape and prevent it from spreading too much.
- Bake the shortbread until it is just set. Overbaking will make the shortbread dry and crumbly.
- Let the shortbread cool completely before storing it. This will help the flavors to develop.
Conclusion:
Candied ginger shortbread is a delicious and festive treat that is perfect for any occasion. It's easy to make and can be customized to your own taste. So next time you're looking for a sweet and spicy treat, give this recipe a try!
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