Thursday, December 23, 2010

Gingered Shortbread

This is my first attempt making a shortbread, i've not tasted a fresh baked ones before..the ones that i've tried are from the supermarket, scottish shortbreads. Though they are not really fresh from the oven, they taste good. But i dont always eat that..the price is a little bit dear to me about RM11 or slightly more that USD3 for one small packet. The reason why i made this is because i just joined in to this baking group, Have The Cake (HTC). Each month, someone will get a chance to suggest a theme and for this month, it's SHORTBREAD. So anyone who might be interested, just check on the link. I happened to know about this group when i read Zoe's post on her macadamia shortbread.

I do not have any recipes on shortbread offhand so i just checked from the internet and i finally decided to make a gingered shortbread. Tender..yeah so tender that i have to carefully transfer it for phototaking and gives a distinctive flavour due to the added ginger powder and the crystallized ginger. I hope i got the texture right, crumbly but tender and they do melt in your mouth!

Ingredients ( recipe from )
1 cup (2 sticks) unsalted butter
1/2 cup sugar
1 2/3 cups all purpose flour
1/3 cup white rice flour or cornstarch
1 tsp ground ginger
1/2 cup ( 2 ounces) finely chopped crytallized ginger

1. Preheat oven to 350F. Lightly butter a 91/2 inch springform pan.
2.In a medium bowl, using a handheld electric mixer at hogh speed , beat the butter until creamy for about 1 minute.
3.Add the sugar and continue beating until mixture is light in colour and texture , for about 2 mins.
4.Using a wooden spoon, stir in flour, rice flour and ground ginger to make into a soft dough. Stir in the crystallized ginger.
5.Press the dough evenly into the pan. Using the tines of the fork, press around the perimeter of the dough.
6.Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
7. Bake until lightly browned, about 30minutes. Cool completely in pan. Remove the sides of the pan. Cut the shortbread into wedges, following the perforations of the dough.


  1. looks good lena! although i have never made a shortbread before yours looks really good~

  2. Now i know what is shortbread.. it is shorter than the cakes! lol...

  3. looks really good! im not so brave to try ginger yet. heee.

  4. hi jess, my first time too..tasted not bad but i think i'llput in less ginger powder next time

    claire..yeah, shorter than cakes but taller than pizza!

    sweety, you can always try with lesser amount of ginger..maybe you like that or else just leave it plain, just as good but get your favourite butter.

  5. Your shortbread looks really good. Would love to have a slice of this with a cup of hot black coffee. Ipoh Pak Kopi is delicious too, would be a perfect pairing with this shortbread! Merry Christmas!

  6. I would like to have a piece, please.............

  7. Oh geez, Lena! I look so good! I would like a piece too ;)

  8. kitchen flavours..that would be nice with the aromatic white coffee!

    little inbox/victor..i would like to pass you a piece too if i can.

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  10. I love gingered shortbread--why didn't I ever think of making it (I even have the crystallized ginger). Thanks for sharing!