This holiday favourite comes to us from our neighbor Sheena - a fine Scottish Lady and dear friend!
Sugar 1cup/8oz sugar
Butter 2 cups/16oz butter ( I use unsalted)
Flour 4 cups/32oz all-purpose flour
Powdered Ginger 1 Tbsp
Crystallized Ginger - 1 Cup Chopped
Bring butter to room temperature and beat until fluffy (approx 5 min)
Add sugar gradually beating well after each addition.
Add 1 cup of flour at a time beating until well mixed.
Combine powdered and crystalized ginger and then add the ginger to dough mixture by hand. (The dough mixture will be firm but pliable.)
Cut a piece of parchment and lay on a cookie sheet approx 9"*15".
Arrange the dough on the sheet pressing to fit the sheet of parchment as equally as possible, smooth surface by hand or rolling pin.
Score the dough in sections the size of shortbread you would like using a knife or other straight edged tool. (I cut them approx 1”x 2 ½” and they do expand)
Prick each section with a fork 3 or 4 times. Cover tightly with plastic wrap and
Chill in fridge overnight.
Heat oven to 350F
Remove Shortbread tray from refrigerator
Line two additional cookie sheets with parchment paper
Completely cut/separate the bars you have previously marked off and reposition these onto new cookie sheets with expansion space in between.
Place the shortbread on two racks in your oven,
Turn the oven down to 300F. Bake for 25-30 minutes and then rotate the pans and bake approx 14min longer. Ovens do vary, so check for colour. The shortbread should be a light toasty colour.
Remove from oven and after 5 minutes place shortbread on a rack to cool.
Store when cold in an air tight tin with layers of greaseproof paper to separate layers. Will keep for a month but best when just made!!!
Shortbread can also be frozen before baking. Just defrost and follow baking instructions.
Enjoy and Merry Christmas
From all of us at Abbeymoore Manor
Visit the Royal BC Museum Jan 2-9 with Admission by Donation. How great is that #YYJ
Saturday, January 03, 2015