Tested till perfect Ginger Shortbread Fingers

Ginger Shortbread Fingers

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By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe5 out of 5 based on 1 ratings.
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  • Prep time 10 minutes Chill: 20 minutes
  • Total time 45 minutes
  • Portion size 24 fingers


  • 1 cup 1cupunsalted butter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1 tbsp 1tbspfinely grated gingerroot
  • 1/4 tsp 1/4tspsalt
  • 2 cups 2cupsall-purpose flour
  • 1/4 cup 1/4cupfinely chopped crystallized ginger
  • 2 tbsp 2tbspcornstarch
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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 Information Per finger: about

cal 132 pro 1g total fat 8g sat. fat 5g
carb 15g fibre 0 chol 20mg sodium 27mg
potassium 74mg

% RDI:

calcium 1 iron 7 vit A 7 vit C 2
folate 10
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