Candied Ginger Shortbread

(Candied Ginger Shortbread)

A classic favourite updated with contemporary ginger and crunchy walnuts, can be made ahead and even frozen for later.

Ingredients:

1 cup	GAY LEA Butter (unsalted), softened	250 mL
1/3 cup	icing sugar, sifted	75 mL
2 cups	all-purpose flour	500 mL
3/4 tsp	baking powder	4 mL
1 tsp	ground ginger	5 mL
1/4 tsp	salt	1 mL
1/3 cup	finely chopped walnuts	75 mL
1/4 cup	minced crystallized ginger	50 mL

Instructions:

Using electric beaters, beat butter with sugar until light and fluffy. In separate bowl, combine flour, baking powder, ground ginger and salt. Using wooden spoon, gradually stir flour mixture into butter mixture. Stir in walnuts and crystallized ginger.

Transfer mixture to lightly floured work surface. Shape dough into two 10-inch (25 cm) logs. Cover with plastic wrap and refrigerate until firm, for 2 or up to 24 hours (logs can be frozen for up to 2 months; thaw in refrigerator before baking).

Preheat oven to 350F (180C). Slice logs into ¼-inch (5mm) thick slices. Place 2-inches ( 5cm) apart on parchment lined cookie sheets. Bake in centre of oven for 12 to 15 minutes or until golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.

Makes 72 shortbread.