Tested till perfect Ginger Shortbread Fingers

Ginger Shortbread Fingers

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep 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
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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.

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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