Best Double Ginger Mango Shortbread Recipes

DOUBLE GINGER MANGO SHORTBREAD

Steps:

• Preheat oven to 325ºF.
• Combine mango and grated gingerroot in a small bowl; stir in hot water and set aside. (kitchen shears cut the dried mango easier than a knife).
• Combine flour, sugars, ground ginger and salt.
• Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).
• Combine beaten egg with mango mixture from step 2 and stir into flour/butter mixture. (Again, if using a food processor, only pulse 5-6 times to mix).
• Press evenly into a 10-inch by 15-inch rimmed baking pan.
• Sprinkle with almonds.
• Bake for 20-25 minutes or until lighlt browned.
• Cut into 1 1/2 inch pieces while still warm.

GINGER SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
• Cool to room temperature and serve.

DOUBLE CHOCOLATE-GINGER SHORTBREAD

Steps:

• 1. Preheat the oven to 325°F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
• 2. Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

GINGER SHORTBREAD

Steps:

• Mix flour to salt ingredients well.
• Cream butter and sugar together and add to dry ingredients.
• Fold in crystallized ginger. Mixture will be crumbly.
• Place in a buttered 9x9 inch pan and bake at 350* for 45 minutes.
• Cut while still warm.