one of our designers departed last week to pursue new endeavors, but she left us with this fabulous recipe for ginger shorties that would make an amazing treat!
6 oz of plain flour (1 cup + a little less than ½ cup)
4 oz butter
2 oz of caster sugar (1/4 cup)
pinch of salt
2 oz chopped 70% dark chocolate
2 oz chopped crystallized ginger
it’s best if you double or triple the recipe – you can always roll any extra into a 2” wide log. it freezes very nicely :)
-preheat oven to 375
-sieve salt and flour into mixing bowl.
-rub in butter (better if butter is not too cold) until it becomes like breadcrumbs. (this can take a few minutes, thus a good reason to make extra batches at once)
-stir in sugar
-chop chocolate and ginger into small chunks and add to mixture. (i like both small and large chunks)
here’s the hard part:
-because it is such a “short” mixture, i.e. shortbread, it must be kneaded so the butter melts and makes it stick together – otherwise your cookies will fall apart more than they typically should. like baking bread, push and fold the mixture for 5-10 minutes.
-flour your rolling surface and your rolling pin.
-roll out ¼ to ½” thick and use a small glass as a cookie cutter (i like my cookies no bigger than 2”)
-cookies should bake on tray for 10-15 minutes. watch them because they are better if barely golden brown (11-12 min usually works best depending on your oven).
-place on cooling tray.
-enjoy for up to a week, they get better with time!