Ginger Shortbread Fingers
6 people added this to their Recipe Box
This recipe makes 24 fingers servings
Nutritional Info |
|
|---|---|
| Per finger: about | - |
| cal | 132 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 15 g |
| fibre | 0 |
| chol | 20 mg |
| sodium | 27 mg |
| potassium | 74 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 7 |
| vit A | 7 |
| vit C | 2 |
| folate | 10 |
- Preparation time: 10 minutes Chill: 20 minutes
- Total time : 45 minutes
- Portion size: 24 fingers
Ingredients
- 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
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
