Ginger Shortbread Recipe
- 8 tablespoons (1 stick) high-quality unsalted butter, at cool room temperature (about 65°F)
- 1/3 cup sugar
- 1 teaspoon ground ginger
- ¼ teaspoon fine sea salt
- 1 cup unbleached all-purpose flour
- Preheat the oven to 350°F.
- Cream the butter in a large bowl with the sugar, ginger, and salt until light and fluffy. Stir in the flour until just combined. The dough will be quite stiff.
- Press the dough into a 10-inch pie plate and smooth the top. Using the tines of a fork, prick a pattern into the dough, dividing the shortbread into 8 wedges.
- Bake for 30 minutes, or until a toothpick inserted into the shortbread comes out clean and the shortbread is firm and lightly golden. While still warm, cut the wedges. Allow to cool.
