Thursday, November 16, 2006


Yesterday, on the spur of the moment, I invited a neighbor to come over for tea and knitting. I wanted to serve something to nibble on with the Cream Earl Grey but had very little time and no eggs in the house, so settled on ginger shortbread. I mixed it up in five minutes, popped it in the oven, went for my half-hour walk, and came home to find it perfectly done.

Shortbread is so easy to make, looks rustically elegant, and tastes both complex and homemade. It is also pantry-handy, so good to keep in mind when you need a quick treat.

*Ginger Shortbread*

Stir with a fork:

1 c. flour
1/2 c. brown sugar
1 T. ground ginger
1/2 t. baking soda

Cut in like you would for biscuits:

1 stick butter

Press into an 8-inch round cake pan, then prick evenly with your fork. Bake at 325 for about 35 minutes. The sides will puff up slightly, and it will become firm to the touch. While still warm, slice into twelve wedges, let cool slightly, then lift them out and let cool on a plate. You will love the way they look and taste.


Kelli said...

Oooh...thank you! I can't wait to try it.

Brenda@CoffeeTeaBooks said...

I am going to make this tomorrow, it looks wonderful.

I happened to be checking bloglines while posting a recipe my daughter had requested (my mother's dressing recipe).

I was able to send this one to her to try, too.

Your recipes have all been great. Thank you for sharing them.

Jenny said...

I often make shortbread but I have never tried ginger shortbread. Thanks for the recipe.

Heather Anne said...

In our family the rule is that any broken bits of shortbread are calorie-free! We just made a jelly roll pan sized 'scotch shortbread' and it has been well received! Thank you for another fine recipe!

Anonymous said...

Your recipe looks great. As I live in Australia could you tell me how many grams 1 stick of butter is.


Vicky said...

The ginger is a nice addition to a regular recipe. Powdered ginger is incredibly hard to find here in Japan, the land of huge bunches of fresh ginger for pennies. I tried to use fresh ginger in baked goods a few years ago but the results were.... yeuch!

Randi said...

Shortbread is wonderful! I have to be careful how much I eat when I make it!

Anonymous said...

I tried this today. Yummy! Thanks for the recipe.
--- Diane

Mrs. Pickles said...

I finally made this yesterday -- at first the ginger smell was a little overpowering for me, but once it cooled & I had a bite -- mm-mmm!! It was just like eating a ginger snap (one of my favorite cookies for fall!).
Thanks for all your great recipes!

Anonymous said...

I live in Thailand. Like the lady from Austalia please could you clarify what you mean by one stick of butter.

Fe said...

This sounds Fabulous! I will have to make it for my father who is a ginger-fiend:-)

I run into the 'stick of butter' problem (also being Australian) all the time.

This site has a translation. 1 stick is about 113 grams.

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