This is a shortbread. I make it unique by adding 1 tablespoon chopped crystallized ginger to the batter. If you like ginger, you’ll love this.
Original recipe makes 3 dozen
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup shortening
1/2 cup white sugar
1 tablespoon heavy whipping cream
1 tablespoon chopped crystallized ginger
- Sift together flour, ginger, and salt. Set aside.
- In large bowl, cream together shortening and sugar. Beat in the cream. Gradually blend in the flour mixture. Stir or work in crystallized ginger. Cover and chill for four hours.
- On floured surface, roll out chilled dough to a 9 inch square. Fit it into lightly greased 9 inch square baking pan. Prick it all over with a fork.
- Bake in a 350 degrees F (175 degrees C) oven until lightly colored. Cool in the pan on wire rack. Cut into 2 x 1 inch bars.
Calories: 114 kcal
Carbohydrates: 13.9 g
Cholesterol: 1 mg
Fat: 6.1 g
Fiber: 0.3 g
Protein: 1.1 g
Sodium: 33 mg