Double Ginger Mango Shortbread Food

DOUBLE GINGER COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
• In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
• In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
• Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
• Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.

DOUBLE GINGER MANGO SHORTBREAD

Steps:

• Preheat oven to 325ºF.
• Combine mango and grated gingerroot in a small bowl; stir in hot water and set aside. (kitchen shears cut the dried mango easier than a knife).
• Combine flour, sugars, ground ginger and salt.
• Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).
• Combine beaten egg with mango mixture from step 2 and stir into flour/butter mixture. (Again, if using a food processor, only pulse 5-6 times to mix).
• Press evenly into a 10-inch by 15-inch rimmed baking pan.
• Sprinkle with almonds.
• Bake for 20-25 minutes or until lighlt browned.
• Cut into 1 1/2 inch pieces while still warm.

GINGER SHORTBREAD COOKIES

Steps:

• Combine flour, 3/4 cup powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.
• Using electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.
• Transfer dough to floured work surface. Divide dough in half. Roll each half into 6-inch log. Shape each log into 2x1x6-inch-long rectangular log. Wrap in plastic and refrigerate 2 hours.
• Preheat oven to 325°F. Lightly butter 2 large baking sheets. Cut each dough log into 1/3-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. Cool cookies on baking sheets 3 minutes. Using metal spatula, transfer cookies to racks. Sift additional powdered sugar over warm cookies, if desired. Cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week.)

MACADAMIA AND GINGER SHORTBREAD

Steps:

• Preheat oven to 130C (fan forced).
• Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
• Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
• Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
• With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect.
• Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
• Cook for 35 minutes, or until firm and pale golden.
• Cool on tray, dust with icing sugar and then cut into wedges.

DOUBLE CHOCOLATE-GINGER SHORTBREAD

Steps:

• 1. Preheat the oven to 325°F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
• 2. Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.