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> Scottish Ginger Shortbread
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Posted: 07-Dec-2012, 04:03 PM
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Found this on the web at RecipeZaaz.com :

Scottish Ginger Shortbread

By: HeatherFeather

My former neighbor, Michelle, shared this recipe with me, which was adapted from "Traditional Scottish Cookery" by Theodora Fitzgibbon. These go very well with tea. Please only use real butter - shortbread does not lend itself to any substitutions. NOTE: If you can't find golden syrup (also known as Cane Syrup), you may substitute honey.

Prep Time 15
Cook Time 45
Servings 10

Cookie Dough:

4 ounces unsalted butter, softened slightly (1 stick)

2 ounces sugar (1/3 cup)

10 ounces all purpose flour (1 1/4 cups)

1 teaspoon ground ginger

1 teaspoon baking powder


4 tablespoons powdered sugar

3/4 teaspoon ground ginger

2 tablespoons golden syrup

2 ounces unsalted butter (1/2 stick)

1 tablespoons crystallized ginger, chopped, optional, to taste

How To Make This Recipe
Step 1 For the dough, cream the butter with the sugar.
Step 2 Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture; mixture will be somewhat crumbly.
Step 3 Pat into a greased shortbread pan (or 8-9 inch round or square baking pan) until you have a smooth, even layer of dough.
Step 4 Bake at 325 F (170 C) for about 35-40 minutes or until done (it will smell like cookies in your kitchen and the edges will just be starting to turn light golden brown, top will be fairly light in color when done).
Step 5 While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
Step 6 Using a fork, poke holes over the surface, then pour the icing over the hot shortbread still in the pan and let it cool a little.
Step 7 Once the icing has cooled a bit, decorate the top with pieces of candied ginger if desired.
Step 8 Cut shortbread into shapes (wedges or rectangles) while still in the pan and while still slightly warm; allow to cool fully before removing from pan.

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