This Ginger Sage Shortbread recipe is easy and will create a delicious dessert bar, that takes about 45 minutes creates a delicious dessert that takes about 45 minutes to prepare.
Crystallized Ginger And Sage Shortbread
Ingredients:
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh sage
1 teaspoon + 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter cut into 1″ chunks
⅓ cup finely diced crystalized ginger
Maldon Sea Salt
Directions:
Heat oven to 325 degrees.
In a food processor, pulse together flour, sugar, sage and salt.
Add butter and pulse to fine crumbs.
Add the ginger and pulse a few more times until some crumbs start to come together but don’t overprocess. Dough should not be smooth.
Press dough into an ungreased 8 or 9-inch square baking pan or 9-inch pie pan. Prick dough all over with a fork.
Bake until golden brown, about 35 to 40 minutes for a 9″ pan, 45-50 minutes for an 8″ pan.
Transfer pan to a wire rack to cool. While the shortbread is still warm, cut into squares,
wedges or bars.
Let shortbread cool completely in the pan before removing and sprinkle
with Maldon Sea Salt.
Yield: 12 to 16 bars
Total Time: 45 minutes
Tips
Fresh sage is preferred for this recipe.
Recipe contributed by Kathy Oberman Tracy
Photo Credit: Nik Sharma