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Photo for - Chocolate Ginger Slices

Chocolate Ginger Slices

Candied ginger, two kinds of chocolate, and pure shortbread bliss.

  • Yields: makes 24 cookies
  • Preparation: 95 minutes

Ingredients

  • 1 lb (454g) GAY LEA - Unsalted Butter, softened
  • 1 cup (250mL) icing sugar
  • 3 cups (750mL) all purpose flour, unbleached
  • 1/2 cup (125mL) cornstarch, sifted
  • 1 pinch salt
  • 1 cup (250mL) dark chocolate chips, divided (6oz)

Instructions

  1. Using an electronic mixer, beat butter with icing sugar until light and fluffy.
  2. In a separate bowl, whisk together flour, cornstarch, salt, ginger and 1/2 cup (125 mL) of dark chocolate chips until well combined. Using a wooden spoon, gradually stir the flour mixture into the butter mixture until just combined. Do not over mix or cookies will be tough.
  3. Divide dough in half and wrap in parchment paper or plastic wrap. Gently shape dough into rectangular logs approx. 2" (5 cm) in width. Refrigerate logs for 1 hour or overnight. Dough should be firm.
  4. After refrigeration preheat oven to 325F (160C).
  5. Unwrap one log at a time and cut into 1/4" to 1/2" (0.625-1.25 cm) slices cross wise. Bake on a parchment paper-lined cookie sheet for about 20 minutes or until cookies are light golden brown. Cool completely.
  6. Drizzle cookies alternately with white and dark chocolate.
Photo of - Chocolate Ginger Slices

Ingredients

  • 1 lb (454g) GAY LEA - Unsalted Butter, softened
  • 1 cup (250mL) icing sugar
  • 3 cups (750mL) all purpose flour, unbleached
  • 1/2 cup (125mL) cornstarch, sifted
  • 1 pinch salt
  • 1 cup (250mL) dark chocolate chips, divided (6oz)