Recipe: Yummy Chocolate-Ginger-Shortbread

Chocolate-Ginger-Shortbread. Pinch baking powder Editor's note: This recipe is from Ming Tsai's Simply Ming. Use the rest to make classic shortbread, five-spice shortbread. The ginger pieces tended to stick to the edges of the cookie cutter and tear bits out of the dough, which made cutting them a bit of a problem. Loathe to waste the six egg yolks leftover from our Mother's Day pavlova, I used them to make two batches of our shortbread freezer cookie dough. I froze seven of the eight logs, but left one in the fridge to experiment with.

The addition of ginger to shortbread is a tantalizing combination and dipping them in chocolate adds another layer of goodness. Editor's note: This recipe is from Ming Tsai's Simply Ming. Use the rest to make classic shortbread, double chocolate. You can have Chocolate-Ginger-Shortbread using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chocolate-Ginger-Shortbread

1. Prepare 50 g of ginger.
2. Prepare 50 g of candied ginger.
3. You need 200 g of flour.
4. It's 100 g of cocoa powder.
5. It's 20 g of starch.
6. Prepare 200 g of butter (room temperature).
7. It's 1 pinch of sea salt.
8. Prepare 120 g of sugar.
9. Prepare 2 packages of vanilla sugar.

In a small bowl, mix together flour, cornstarch and salt. In a large bowl, beat together butter and sugar until light and fluffy. Crafted from the best ingredients, Walkers Shortbread cookies are an irresistible addition to your afternoon tea or enjoyed with a cold glass of milk. Select from the classic smooth and buttery shortbread, chocolate chip rounds, crunch ginger cookies and more!

Chocolate-Ginger-Shortbread step by step

1. 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..
2. 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..
3. Put the dough in the fridge and let cool for one hour..
4. 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..
5. Bake for 15 min. Enjoy!.

Smothered in rich, smooth chocolate, these deliciously luxurious stem ginger cookies are fit for a King. Ginger Royals are a unique shortbread, combining the moistness of real stem ginger with the crispness of Walkers traditional pure butter shortbread and the irresistible taste of dark chocolate. This delicate recipe I found in a cuisine magazine years ago. I varied it a bit, tried it - loved it! And the scent when you bake it.