Best 2 Chocolate Ginger Shortbread Recipes

Chocolate and ginger are two flavors that complement each other perfectly, creating a decadent and delicious dessert. When combined with shortbread, a classic Scottish cookie, the result is a truly irresistible treat. In this article, we will explore the best recipes for chocolate ginger shortbread, providing detailed instructions and tips to ensure that you create the perfect batch of these delectable cookies. Whether you are a seasoned baker or a novice in the kitchen, you will find the perfect recipe here to satisfy your sweet tooth and impress your friends and family with your culinary skills. So, let’s get started on our journey to discover the best chocolate ginger shortbread recipe!

Check out the recipes below so you can choose the best recipe for yourself!

MILLIONAIRES SHORTBREAD - CHOCOLATE, GINGER AND CARAMEL SLICES

Millionaires Shortbread - Chocolate, Ginger and Caramel Slices image

My Mum used to make these for School fetes and Church bazaars - they are absolutely sinful and totally divine! They were everyone's favourite, so I used to zoom around beforehand, with my pocket money burning a hole in my pocket, to make sure I bought some before they all went!! A fun name with delicious layers of shortbread, caramel and a chocolate topping. This recipe has the added surprise of adding stem ginger pieces, which was not usual in my Mum's orginal recipe. These do keep for up to a week in an airtight tin or container.....I have never known them last more then 24 hours however - you WILL have to HIDE them!!! They a great for packed lunches and picnics, as well as with afternoon coffee.

Provided by French Tart

Categories Bar Cookie

Time 1h10m

Yield 16 Millionaire's Shortbread Slices

Number Of Ingredients 9

Ingredients

225 g butter shortbread cookies
125 g butter, melted
150 g butter
150 g soft brown sugar
397 g carnation condensed milk
75 g stem ginger in syrup, drained and chopped (optional)
115 g dark chocolate, melted
115 g milk chocolate, melted
2 teaspoons vegetable oil

Steps:

You will need:.
A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
Hide the remaining slices from all other family members and friends!

Nutrition Facts : Calories 393.7, Fat 26.5, SaturatedFat 14.8, Cholesterol 49.6, Sodium 205.3, Carbohydrate 38.6, Fiber 1.9, Sugar 28.5, Protein 4.6

DOUBLE CHOCOLATE-GINGER SHORTBREAD

Double Chocolate-Ginger Shortbread image

Provided by Ming Tsai

Yield Makes 20 cookies

Number Of Ingredients 7

Ingredients

1/4 cup turbinado or other granulated sugar
1/4 cup extra-brut cocoa* or regular unsweetened cocoa
1 tablespoon peeled and grated fresh ginger
1/4 cup minced candied ginger
3/4 cup semisweet chocolate chips, or bittersweet chocolate chopped into small chunks
1 chilled log of butter shortbread cookie dough
*Extra-Brut cocoa, a specialty cocoa available at gourmet shops and baking supplies stores, makes extra-dark, extra-rich cakes, cookies, and more. If you can't find it, use any Dutch process cocoa.

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.

Tips:

Use high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is ideal.
Make sure the butter is very cold before you start baking. This will help the cookies hold their shape in the oven.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape even more.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Let the cookies cool completely before you frost them. This will help the frosting set properly.

Conclusion:

These chocolate ginger shortbread cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized with your favorite toppings. So next time you are looking for a sweet snack, give these cookies a try!