Ginger Shortbread with Molasses
Calories: 5
Adjust Servings Here: 20 Bars
Description
The molasses twist takes the familiar ginger shortbread to new heights of flavor and satisfaction. This reinvention offers a delightful surprise, infusing the cookies with a rich, caramel-like sweetness that perfectly complements the spicy ginger. With each bite, a symphony of flavors dances on our taste buds, creating a memorable indulgence that will leave us craving more.
Ingredients
- 1½ cup (190 g) All-purpose flour
- 4 tbsp Cornstarch
- ¼ tsp Cinnamon
- ½ tsp Ginger ground
- ¼ tsp Salt
- ⅛ tsp Nutmeg freshly grated
- ½ cup (113 g) Unsalted Butter softened, room temperature
- ½ cup (60 g) Powdered Sugar
- 3 tbsp Molasses
- 1 large Egg
- 1 tsp Vanilla extract
Instructions
- Next, preheat your oven to 350°F /175°C/ Gas mark 4, line a baking sheet with parchment paper, or use a non-stick baking mat.
- Whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda in a separate bowl. This will ensure that all the dry ingredients are evenly distributed throughout the dough.1½ cup All-purpose flour, 4 tbsp Cornstarch, ¼ tsp Cinnamon, ½ tsp Ginger, ¼ tsp Salt, ⅛ tsp Nutmeg
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. This can be done by hand or with an electric mixer at medium speed.½ cup Unsalted Butter, ½ cup Powdered Sugar
- Once the butter and sugar are well combined, mix the molasses until fully incorporated. The molasses will add a rich, deep flavor to the shortbread. Next, add the large egg, followed by vanilla extract, and combine well.3 tbsp Molasses, 1 large Egg, 1 tsp Vanilla extract
- Gradually add the dry ingredient mixture, mixing until a soft dough forms. Be careful not to overmix, as this can result in a more dense texture.
- Once the dough is ready, transfer it onto a lightly floured surface and gently knead it a few times to bring it together.
- Transfer the dough to an 8 x 8-inch square baking pan. Spread it evenly and prick the gingerbread with the tings of the fork.
- Bake the ginger shortbread in the preheated oven for 20-25 minutes, or until the edges are golden brown. Keep a close eye on them, as they can quickly go from golden to burnt.
- Once baked, remove the shortbread from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely before enjoying.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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