Ginger and Chocolate Shortbread Bars
- Prenatal pick
- Kid-friendly
- Peanut free
- Vegetarian
Dark chocolate and ginger make a wonderful combination, especially when embedded in rich shortbread.
Ingredients
- 1 cup (250 mL) unsalted butter, softened
- 1/2 cup (125 mL) icing sugar
- 1-1/2 tsp (7 mL) ground ginger
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) salt
- Pinch ground cloves
- 2 cups (500 mL) all-purpose flour
- 1 bar (100 g) dark chocolate, chopped
- 3/4 cups (175 mL) finely chopped crystallized ginger
Preparation
In large bowl, beat together butter, sugar, ginger, cinnamon, salt and cloves until fluffy; stir in flour until completely combined. Stir in chocolate and crystallized ginger.
Press into parchment paper-lined 13- x 9-inch/33 x 23 cm pan. Score top 3 times lengthwise and 7 times crosswise to make thirty-two 21/4- x 11/2-inch/5.5 x 4 cm bars. Prick each bar 3 times with fork. Refrigerate until firm, about 30 minutes.
Bake in centre of 325°F/160°C oven until light golden, 35 to 40 minutes. Let cool in pan on rack for 5 minutes. Cut through score lines. Let cool completely in pan on rack, then separate into bars.
Makes 32 bars.
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