Ginger Shortbread Fingers
6 people added this to their Recipe Box
This recipe makes 24 fingers servings
Nutritional Info |
|
|---|---|
| Per finger: about | - |
| cal | 132132 cal |
| pro | 1 g1g pro |
| total fat | 8 g8g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 15 g15g carb |
| fibre | 00 fibre |
| chol | 20 mg20mg chol |
| sodium | 27 mg27mg sodium |
| potassium | 74 mg74mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 77 iron |
| vit A | 77 vit A |
| vit C | 22 vit C |
| folate | 1010 folate |
- Preparation time: 10 minutes Chill: 20 minutes
- Total time : 45 minutes
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 tbsp finely grated gingerroot 1 tbsp finely grated gingerroot
- 1/4 tsp salt 1/4 tsp salt
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/4 cup finely chopped crystallized ginger 1/4 cup finely chopped crystallized ginger
- 2 tbsp cornstarch 2 tbsp cornstarch
Preparation
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.
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
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