Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Chocolate-Ginger-Shortbread. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Chocolate-Ginger-Shortbread Recipe. Stir in chocolate chips and candied ginger. Spread batter in prepared pan, smoothing top.
You can have Chocolate-Ginger-Shortbread using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chocolate-Ginger-Shortbread
Prepare 50 g of ginger.
You need 50 g of candied ginger.
Make ready 200 g of flour.
It’s 100 g of cocoa powder.
You need 20 g of starch.
It’s 200 g of butter (room temperature).
Make ready 1 pinch of sea salt.
Prepare 120 g of sugar.
You need 2 packages of vanilla sugar.
For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering.For the ginger shortbread, cream the butter until pale and fluffy in a bowl.Thanks @winnieabramson from healthygreenkitchen.com for a great recipe using new Lightly Dried Ginger.Then the chocolate ginger shortbread-dough is rolled out into generous thickness, cut to fit perfectly with a biscuit-cutter, then transferred on top of the cups to seal the oatmeals, say, to locked in an.
Chocolate-Ginger-Shortbread step by step
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!.
We may earn a commission on purchases.Use a rolling pin to mash the candied ginger into a paste.Use a sharp knife to slice the vanilla bean lengthwise.
For the shortbread, cream the butter in a bowl until pale and fluffy.Sift in the flour, icing sugar and cornflour and beat until well Serve with the chocolate mousse garnished with the glacé ginger.Speckled Chocolate Shortbread: Make up the dough as in the main recipe above, adding ½ teaspoon vanilla extract to the butter before beating in the sugar and omitting the ground ginger and the.Ginger two ways—fresh and crystallized—adds a little zing to otherwise classic shortbread.Though it's lightened, this traditional-style shortbread has all of the buttery flavor and tender, flaky texture of the original.
