Butter Cookie Recipes - Ginger Shortbread Recipe

Ingredients

• 2 1/2 cups/375 g all-purpose/plain flour

• 1/2 tsp baking powder

• 1/8 tsp salt

• 1 cup/250 g butter, softened

• 2/3 cup/140 g + 2 tbsp granulated sugar

• 2 large egg yolks

• 1 tbsp light corn syrup/golden syrup

• 1 tbsp brandy

• 1/2 cup/50 g finely chopped crystallized ginger

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Butter an 11 x 7-inch (28 x 18-cm) baking pan.

2. Sift the flour, baking powder, and salt into a medium bowl. Beat the butter and 2/3 cup (140 g) sugar in a large bowl with an electric mixer at high speed until creamy.

3. Add the egg yolks, beating until just blended. Beat in the corn syrup and brandy. Mix in the dry ingredients to form a stiff dough.

4. Divide the dough in half. Firmly press one half into the prepared pan to form a smooth, even layer. Sprinkle with the ginger.

5. Roll out the remaining dough on a lightly floured surface into an 11 x 7-inch (28 x 18-cm) rectangle.

6. Place the dough on top of the ginger. Sprinkle with the remaining sugar.

7. Bake for 35-40 minutes, or until pale gold. Cool completely before cutting into squares.