Ginger Shortbread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 3/4 cup cake flour, plus
• 3 tablespoons cake flour
• 1/4 cup sugar
• 1 1/2 teaspoons ground ginger
• 1 dash salt
• 5 tablespoons unsalted butter, softened
• 1 tablespoon ice water
• cooking spray
• 1 tablespoon coarse sugar
• 1/4 ounce crystallized ginger, cut into 16 thin slices

Recipe

• 1 lightly spoon flour into a dry measuring cup; level with a knife. combine flour, 1/4 cup sugar, ground ginger, and salt, stirring with a whisk.
• 2 place butter in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute). add flour mixture; beat at low speed just until combined.
• 3 add ice water; stir just until combined.
• 4 press mixture gently into a 4-inch circle on plastic wrap, and cover with additional plastic wrap. chill for 20 minutes.
• 5 preheat oven to 350°.
• 6 slightly overlap 2 sheets of plastic wrap on a slightly damp surface. unwrap and place chilled dough on plastic wrap. cover dough with 2 additional sheets of overlapping plastic wrap.
• 7 roll dough, still covered, into an 8-inch circle (the edges of the circle will crack slightly). remove top sheets of plastic wrap, and fit dough, plastic wrap side up, onto a baking sheet coated with cooking spray. remove the remaining plastic wrap.
• 8 sprinkle dough with 1 tablespoon of coarse sugar; press gently to help sugar adhere to dough. lightly score dough into 16 wedges, cutting into, but not through, dough. place 1 piece of crystallized ginger in each wedge; press gently to adhere.
• 9 bake at 350° for 25 minutes or until lightly gold in color. remove from oven; cool 5 minutes. cut through score lines to make 16 wedges. place on a wire rack; cool completely.