Candied Ginger, Cranberry And White Chocolate Shortbread


2 Cup - All-purpose flour
1.5 Teaspoon - Ground cardamom (optional)
0.33 Cup - Cornstarch
0.5 Teaspoon - Salt
1 Cup - Unsalted butter, at room temperature
0.75 Cup - Icing sugar
0.5 Cup - Candied ginger, coarsely chopped
0.5 Cup - Dried cranberries
0.5 Cup - White chocolate chips


1. Preheat oven to 325 F (170 C). Line a 9 x 13-in (23 x 33 cm) baking pan with parchment paper so that it overhangs the ends, for easier removal. In a large bowl, sift together flour, cardamom, cornstarch and salt. In a separate bowl, beat butter until fluffy and gradually mix in icing sugar until well combined. Gradually mix in flour mixture. Stir in candied ginger, cranberries and white chocolate chips. Press firmly into the parchment paper-lined pan and, using a metal spatula, smooth out the top of the dough. Using a fork, prick all over the dough and bake in the centre of the oven for 45 minutes. Remove from oven and prick again all over, allowing any trapped air to escape, and bake for another 20 minutes, or until the edges are light golden brown. The centre should be firm to the touch.

2. Bake in the centre of the oven 40 to 50 minutes, or until golden brown around the edges. Place the pan on a cooling rack for 5 minutes, then run a sharp paring knife around the outside of the dough to loosen it from the pan. While the dough is still warm, divide lengthwise into thirds and cut evenly down the length of the dough. Cut through the dough crossways ¾-in (2 cm) wide, making finger-shaped shortbread, wiping the knife on a clean towel after every cut. Allow the shortbread fingers to cool thoroughly in the pan, then recut and transfer the shortbread to an airtight container. Garnish with powdered sugar.

No of servings: 48

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