Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chocolate-ginger-shortbread. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chocolate-Ginger-Shortbread is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Chocolate-Ginger-Shortbread is something that I have loved my whole life.
Stir in chocolate chips and candied ginger. Spread batter in prepared pan, smoothing top. Use a rolling pin to mash the candied ginger into a paste. Use a sharp knife to slice the vanilla bean lengthwise.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chocolate-ginger-shortbread using 9 ingredients and 5 steps. Here is how you can achieve that.
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The ingredients needed to make Chocolate-Ginger-Shortbread:
- Prepare 50 g ginger
- Prepare 50 g candied ginger
- Take 200 g flour
- Prepare 100 g cocoa powder
- Prepare 20 g starch
- Take 200 g butter (room temperature)
- Prepare 1 pinch sea salt
- Get 120 g sugar
- Make ready 2 packages vanilla sugar
For the ginger shortbread, cream the butter until pale and fluffy in a bowl. In todays recipe, I've created 'ginger shortbread cookies' and dipped them in some super healthy chocolate. You can make them without the chocolate, although the chocolate turns them. More chocolate intensity, yet not too sweet.
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Instructions to make Chocolate-Ginger-Shortbread:
- Mingle flour, cocoa and starch. Peel te fresh ginger, shred it and collect the juice. I take my Japanese porcelain ginger grater and also use the finely grated pulp - makes the taste of ginger stronger. Chop the candied ginger finely.
- Mix butter, sugar, salt and vanilla sugar until creamy. Add the fresh ginger and mix thoroughly. Add the flour mix to the butter mix and knead. Then add the candied ginger to the dough and knead it in.
- Put the dough in the fridge and let cool for one hour.
- Roll the dough to 1 cm thickness and cut out the biscuits. (Additionally, I use a stamp to decorate them.) Put on a baking sheet and let rest for another hour. Preheat the oven to 180 °C.
- Bake for 15 min. Enjoy!
You can make them without the chocolate, although the chocolate turns them. More chocolate intensity, yet not too sweet. The recipe is adapted from The Joy of Chocolate by Judith Olney I make it easy on myself by foregoing the traditional shortbread mold, and rolling the dough. If you mix our luxury all butter shortbread, chocolate chips and crushed ginger, you get a great taste sensation. Thanks @winnieabramson from healthygreenkitchen.com for a great recipe using new Lightly Dried Ginger.
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