ginger shorties with love

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!

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