Chocolate-Ginger-Shortbread. For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. For the ginger shortbread, cream the butter until pale and fluffy in a bowl. Use a rolling pin to mash the candied ginger into a paste. Use a sharp knife to slice the vanilla bean lengthwise. Stir in chocolate chips and candied ginger.
Spread batter in prepared pan, smoothing top.
Then the chocolate ginger shortbread-dough is rolled out into generous thickness, cut to fit perfectly with a biscuit-cutter, then transferred on top of the cups to seal the oatmeals, say, to locked in an.
Scooped: White Chocolate Ginger Shortbread Ice Cream.
You can cook Chocolate-Ginger-Shortbread using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chocolate-Ginger-Shortbread
- It's 50 g of ginger.
- You need 50 g of candied ginger.
- You need 200 g of flour.
- Prepare 100 g of cocoa powder.
- Prepare 20 g of starch.
- It's 200 g of butter (room temperature).
- You need 1 pinch of sea salt.
- Prepare 120 g of sugar.
- Prepare 2 packages of vanilla sugar.
All products linked here have been independently selected by our editors. We may earn a commission on purchases. Allow shortbread to cool completely in the pan. Once cool, the shortbread bars will break apart very easily.
Chocolate-Ginger-Shortbread step by step
- 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!.
In todays recipe, I've created 'ginger shortbread cookies' and dipped them in some super healthy chocolate. You can make them without the chocolate, although the chocolate turns them. 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. These crumbly ginger shortbreads are perfect for elevenses with a hot cup of tea We have the key to the perfect shortbread cookies.