Doublegingermangoshortbread Recipes

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MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!

Provided by Miija Veley

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h50m

Yield 12

Number Of Ingredients 7

1 ½ cups all-purpose flour
½ cup butter, cut into small pieces
3 tablespoons brown sugar
1 (14 ounce) can sweetened condensed milk
4 tablespoons butter
3 tablespoons brown sugar
6 ounces milk chocolate, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
  • Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
  • Press dough into the prepared pan. Prick all over with a fork.
  • Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
  • Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
  • Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
  • Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.7 g, Cholesterol 44.8 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 11.4 g, Sodium 136.5 mg, Sugar 31.6 g

DOUBLE GINGER MANGO SHORTBREAD



Double Ginger Mango Shortbread image

When throwing away an empty butter carton, I noticed this recipe on the side. Being a mango and ginger lover, it certainly caught my eye.

Provided by SusieQusie

Categories     Bar Cookie

Time 40m

Yield 48 squares

Number Of Ingredients 11

1/2 cup dried mango, cut into 1/4 inch pieces
1 tablespoon freshly grated gingerroot
2 tablespoons hot water
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon salt
1 cup unsalted butter, cold and cut into 1/2 inch cubes
1 egg, slightly beaten
1/2 cup chopped almonds

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.

Nutrition Facts : Calories 82.1, Fat 4.8, SaturatedFat 2.5, Cholesterol 14.6, Sodium 43.8, Carbohydrate 9.1, Fiber 0.3, Sugar 4.3, Protein 1.1

SHORTBREAD JAM SQUARES RECIPE BY TASTY



Shortbread Jam Squares Recipe by Tasty image

Here's what you need: butter, caster sugar, egg, oil, vanilla extract, plain flour, baking powder, blackcurrant jam, icing sugar

Provided by Ellie Holland

Categories     Bakery Goods

Yield 9 squares

Number Of Ingredients 9

½ cup butter
¼ cup caster sugar
1 egg
2 tablespoons oil
1 teaspoon vanilla extract
2.5 cups plain flour
2 teaspoons baking powder
1 ¼ cups blackcurrant jam
icing sugar, for dusting

Steps:

  • Preheat the oven to 180˚C (350˚F).
  • In a bowl, whisk together the butter and sugar until combined.
  • Whisk in the egg, oil, and vanilla extract.
  • Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
  • Bring the mixture together using your hands to make a dough.
  • Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
  • Prick the dough with a fork to prevent bubbles from forming while baking.
  • Spread the blackcurrant jam on top.
  • With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
  • Sprinkle the crumbs on top of the jam.
  • Bake for 20 minutes, until golden brown on top.
  • Leave to cool for around 20 minutes, the jam will be hot!
  • Sieve icing sugar on top.
  • Cut into squares.
  • Enjoy!

Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams

MACADAMIA AND GINGER SHORTBREAD



Macadamia and Ginger Shortbread image

Make and share this Macadamia and Ginger Shortbread recipe from Food.com.

Provided by ImPat

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 7

100 g macadamia nuts
250 g butter (chopped)
1/2 cup caster sugar
2 cups plain flour
1/2 cup rice flour
125 g glace ginger (finely chopped)
1 tablespoon caster sugar (extra to sprinkle)

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.

Nutrition Facts : Calories 258.4, Fat 17.6, SaturatedFat 8.8, Cholesterol 33.4, Sodium 111.6, Carbohydrate 23.8, Fiber 1.1, Sugar 7.4, Protein 2.5

DOUBLE CHOCOLATE-GINGER SHORTBREAD



Double Chocolate-Ginger Shortbread image

Provided by Ming Tsai

Yield Makes 20 cookies

Number Of Ingredients 7

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.

DOUBLE CHOCOLATE SHORTBREAD



Double Chocolate Shortbread image

Delicious, buttery shortbread drizzled with two different chocolate ganaches--a decadent and rich dessert that is also easy to make.

Provided by CORINTHE

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 7

1 cup butter, softened
¾ cup confectioners' sugar
1 vanilla bean, split and scraped
2 cups all-purpose flour, sifted
½ cup dark chocolate chips
4 tablespoons heavy cream
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
  • Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
  • While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
  • Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 10.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 6.4 mg, Sugar 7.7 g

DOUBLE CHOCOLATE SHORTBREADS



Double chocolate shortbreads image

You're only five ingredients away from a double chocolate melt-in-your-mouth delight

Provided by Barney Desmazery

Categories     Afternoon tea, Snack, Treat

Time 22m

Yield Makes 10

Number Of Ingredients 5

175g butter , softened
85g golden caster sugar
200g plain flour
2 tbsp cocoa powder
100g chocolate chips , milk or dark

Steps:

  • Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips - you'll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
  • Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.

Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium

GINGER SHORTBREAD



Ginger Shortbread image

This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 9

8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup packed dark-brown sugar
1 teaspoon pure vanilla extract (optional)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch of ground cloves
pinch of pepper

Steps:

  • Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
  • Sift 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of pepper with flour and salt. Roll dough on lightly floured surface to 1/2 inch thick. Cut out gingerbread men using a 3-inch cutter; sprinkle with crystal sugar; chill.
  • Heat oven to 325 degrees. Bake until firm, about 30 minutes.

DOUBLE CHOC SHORTBREADS



Double choc shortbreads image

These sweet treats will go down a storm at your next bake sale, and cost only around 15p each to make

Provided by Sarah Cook

Categories     Treat

Time 1h15m

Yield Makes 25

Number Of Ingredients 8

200g butter , cubed
325g plain flour , plus extra for rolling
100g caster sugar
1 tsp vanilla extract
2 egg yolks
100g dark or milk chocolate chips
200g bar white chocolate , melted
red writing icing tube

Steps:

  • Rub the butter into the flour to make crumbs, then stir in sugar, vanilla, yolks and chocolate chips and bring together to form a dough. Roll out on a lightly floured surface and stamp out 6cm round biscuits. Re-roll the trimmings and repeat. Arrange on parchment-lined trays and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Bake biscuits for 10-12 mins until golden. Cool. Spread each with white chocolate and leave to set. Decorate, or write on buyer's name with red icing on the spot, if you like.

Nutrition Facts : Calories 192 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 12 grams sugar, Protein 2 grams protein, Sodium 0.12 milligram of sodium

CANDIED GINGER SHORTBREAD WEDGES



Candied Ginger Shortbread Wedges image

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

1 batch Basic Shortbread
2 teaspoons ground ginger
1/2 teaspoon freshly ground white pepper
3/4 cup chopped crystallized ginger
1 tablespoon sanding sugar

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.

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