Keep all the trim­mings of the dough to chill and re-roll later to make a few more cook­ies. There will be lots of cook­ies left over for munch­ing on an­other day. You can make this as cookie rounds, but I liked the look of it bet­ter when baked in a sheet pan and bro­ken up.

1½ cups (375 mL) all-pur­pose flour ¼ cup (60 mL) whole-wheat flour ¼ cup (60 mL) rice flour

⅓ cup (80 mL) light brown su­gar 1 tsp (5 mL) salt

1 tsp (5 mL) ground gin­ger

¼ cup (60 mL) finely chopped crys­tal­lized gin­ger

1 cup (250 mL) soft­ened but­ter

1 Pre­heat the oven to 300°F (150°C). Line an 8 x 8-inch (20 x 20-cm) square bak­ing pan with parch­ment pa­per, set aside.

2 Place all flours, su­gar, salt, ground gin­ger and crys­tal­lized gin­ger in the bowl of a food pro­ces­sor. Scat­ter over but­ter. Pulse mix­ture to­gether un­til it just be­gins to form a ball. Place mix­ture in a bowl and knead gently un­til it comes to­gether.

3 Place about three-quar­ters of mix­ture into the lined cake pan. Press into about ½-inchthick (1-cm) base. Use the back of a mea­sur­ing cup to pat evenly. If it is too thick, then re­move some dough and pat out fur­ther. Pat out re­main­ing dough and cut into 2-inch (5-cm) rounds to make ex­tra cook­ies.

4 Re­frig­er­ate un­til firm, about 30 min­utes. Prick all over with a fork. Bake un­til pale gold but not browned, 20 to 25 min­utes. Cool for 20 min­utes then re­move from pan to a wire rack. Cool com­pletely.

5 Break into pieces to add to the dessert plate when ready to serve.

Makes one 8-inch (20-cm) short­bread square plus about 12 cook­ies

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