Ginger Shortbread Fingers

Author: Canadian Living

  • Portion size 24 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 tablespoon finely grated gingerroot
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/4 cup finely chopped crystallized ginger
  • 2 tablespoons cornstarch

Method

In large bowl, beat together butter, sugar and grated ginger until fluffy; beat in salt. Stir in flour, crystallized ginger and cornstarch.

Press into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Score into twenty-four 3-inch (8 cm) long bars. Refrigerate until firm, about 20 minutes.

Bake in 325°F (160°C) oven until golden and firm, 45 to 50 minutes. Let cool in pan for 5 minutes; cut along score lines into fingers. Let cool completely in pan on rack.

Nutritional facts Per finger: about

  • Sodium 27 mg
  • Protein 1 g
  • Calories 132.0
  • Total fat 8 g
  • Potassium 74 mg
  • Cholesterol 20 mg
  • Saturated fat 5 g
  • Total carbohydrate 15 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ginger Shortbread Fingers

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