December 15, 2016

GINGER SHORTBREAD

Ingredients:
sifted all purpose flour - 1 1/2 cups
Ground ginger - 1 tsp
Salt - 1/4 tsp
Butter - 1/2 cup
Firmly packed brown sugar - 1/3 cup
Heavy cream - 1 tbsp

Method:

  • Sift flour, ginger and salt together; set aside.
  • Cream butter; add brown sugar gradually, beating well.
  • Add flour mixture gradually, mixing until well blended. Stir in cream.
  • Divide the dough into halves.
  • Place on an ungreased cookie sheet. Flatten into rounds about 1/2 " thick. Mark into wedges.
  • Flute the edges and prick centers with a fork.
  • Bake at 350 F about 20 minutes.
  • While still warm cut into wedges.
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