Best 3 Ginger Shortbread Wedges Recipes
Ginger shortbread wedges are a classic Scottish cookie that is perfect for any occasion. Featuring a delightful combination of warm ginger, sweet molasses, and crisp buttery shortbread, these wedges offer a unique and satisfying flavor experience. Whether you're a seasoned baker or a beginner looking to try something new, this article will guide you through the process of creating the perfect ginger shortbread wedges. We'll provide step-by-step instructions, helpful tips, and expert advice to ensure your wedges turn out perfectly crisp, crumbly, and full of flavor. So gather your ingredients, preheat your oven, and let's embark on a delicious baking journey together!
Let's cook with our recipes!
CANDIED GINGER SHORTBREAD WEDGES
This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 to 10 wedges
Number Of Ingredients 5
Steps:
- Prepare basic shortbread, sifting ground ginger and white pepper with the flour and salt. Add 1/2 cup crystallized ginger to creamed butter mixture before adding flour mixture. At the end of step 2, sprinkle with 1/4 cup chopped crystallized ginger and sanding sugar. Bake until firm and just starting to color, 30 to 40 minutes. Cool completely before cutting into wedges. Cookies will keep, in an airtight container, at room temperature for 1 week.
GINGER SHORTBREAD WEDGES
Rich, buttery and lightly spiced with ginger, this shortbread couldn't be tastier. Plus, since it uses pantry staples, it makes a handy last-minute gift.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 wedges.
Number Of Ingredients 4
Steps:
- In a bowl, cream the butter, sugar and ginger. Add flour; mix well (dough will be crumbly). Press dough into an ungreased 8-in. round baking pan. Using a fork, prick score lines to form eight wedges. , Bake at 325° for 32-35 minutes or until edges are golden brown. Immediately cut into wedges along score marks. Cool in pan on a wire rack.
Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
GINGER-CRANBERRY SHORTBREAD WEDGES
Bite into a butter-rich cookie made from only six ingredients. No rolling pin or special equipment needed!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, mix butter, powdered sugar and ginger with electric mixer on medium speed, or mix with spoon. Stir in flour and cranberries.
- Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
- Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.
Nutrition Facts : Calories 135, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 60 mg
Tips:
- Use cold butter: This will help the shortbread dough stay firm and prevent it from spreading too much in the oven.
- Don't overmix the dough: Overmixing will make the shortbread tough. Mix just until the ingredients are combined.
- Chill the dough before baking: This will help the shortbread hold its shape in the oven.
- Bake the shortbread until the edges are golden brown: This will ensure that the shortbread is cooked through.
- Let the shortbread cool completely before cutting it: This will help prevent the shortbread from crumbling.
- Store the shortbread in an airtight container at room temperature: The shortbread will keep for up to 3 days.
Conclusion:
Ginger shortbread wedges are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized with your favorite flavors. Whether you enjoy them plain or with a cup of tea, ginger shortbread wedges are sure to be a hit with everyone who tries them.
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