Tuesday, June 2, 2009
Warning! Only attempt Ginger Shortbread if you love Ginger. I love Ginger and will happily eat Australian Crystalized Ginger all by itself, but others aren't as enamoured. I used to order it by the little jar, see in the photo, but now I get it by the bag. Soon I'll be buying futures on the ginger exchange. It's only a matter of time.
What's nice is that I am the only one who LOVES these, so I have a whole jar all to myself. Normally when I make cookies, they disappear and by the time I have time for a cup of tea and a cookie they are long gone. But these have lasted all week.
There was muttering that we needed chocolate chip oatmeal cookies, but I ignored it. Sometimes you have to please yourself.
Ginger Shortbread (from Marie Simmons' wonderful cookbook A-Z Bar Cookies) (Which could be yours for as little as 23 cents on Amazon, if you need one)
Preheat oven to 350
Butter a 9 x 13 inch baking pan
2 1/4 cups flour,
1/3 cup brown sugar
1 tablespoon ground ginger
1/2 teaspoon salt
1 cup (2 sticks)butter slightly softened
1/2 cup finely chopped crystalized giner
I mix all this in my Cuisinart and pat it into the baking pan. Then bake for about 20 minutes or until slightly browned at the edges. Cool and cut into bars
Enjoy with your tea. There might be some left for you tomorrow (kids don't like Ginger Shortbread)
This gave me ideas - what about Cinnamon Shortbread? And Citrus Shortbread? The kids will probably like those.