Chocolate-Ginger-Shortbread. In a small bowl, mix together flour, cornstarch and salt. In a large bowl, beat together butter and sugar until light and fluffy. Editor's note: This recipe is from Ming Tsai's Simply Ming. Use the rest to make classic shortbread, five-spice shortbread. This delicate recipe I found in a cuisine magazine years ago.
I varied it a bit, tried it - loved it!
And the scent when you bake it.
Please note that it needs two hours of cooling time.
You can cook Chocolate-Ginger-Shortbread using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chocolate-Ginger-Shortbread
- You need 50 g of ginger.
- Prepare 50 g of candied ginger.
- Prepare 200 g of flour.
- It's 100 g of cocoa powder.
- You need 20 g of starch.
- Prepare 200 g of butter (room temperature).
- Prepare 1 pinch of sea salt.
- Prepare 120 g of sugar.
- Prepare 2 packages of vanilla sugar.
The ginger pieces tended to stick to the edges of the cookie cutter and tear bits out of the dough, which made cutting them a bit of a problem. If you mix our luxury all butter shortbread, chocolate chips and crushed ginger, you get a great taste sensation. Ginger Shortbread Cookies are a simple recipe that will be perfect for the holidays. The addition of ginger to shortbread is a tantalizing combination and dipping them in chocolate adds another layer of goodness.
Chocolate-Ginger-Shortbread instructions
- Mingle flour, cocoa and starch. Peel te fresh ginger, shred it and collect the juice. I take my Japanese porcelain ginger grater and also use the finely grated pulp - makes the taste of ginger stronger. Chop the candied ginger finely..
- Mix butter, sugar, salt and vanilla sugar until creamy. Add the fresh ginger and mix thoroughly. Add the flour mix to the butter mix and knead. Then add the candied ginger to the dough and knead it in..
- Put the dough in the fridge and let cool for one hour..
- Roll the dough to 1 cm thickness and cut out the biscuits. (Additionally, I use a stamp to decorate them.) Put on a baking sheet and let rest for another hour. Preheat the oven to 180 °C..
- Bake for 15 min. Enjoy!.
Loathe to waste the six egg yolks leftover from our Mother's Day pavlova, I used them to make two batches of our shortbread freezer cookie dough. I froze seven of the eight logs, but left one in the fridge to experiment with. The following morning, I let the roll come… Description. Shortbread House Tall Gift Tin: Chocolate Ginger. Combine flour, cocoa, ginger and salt in medium bowl until well mixed; set aside.