Browned Butter Ginger Shortbread – a delicious recipe with butter, icing sugar, flour, smooth. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Melt butter in saucepan over medium heat and do not take your eyes off it. Watch it carefully as it begins to separate and brown and smell richly nutty. Immediately remove from heat and allow to cool to room temperature.", "Cream the cooled butter and make sure to include all the rich goodness from the bottom of the saucepan.", "Add the icing sugar and slowly cream together.", "Add the flour and mix just until incorporated.", "Add the ginger and mix just until evenly distributed in dough.", "Turn the dough out onto an 18"" x 12"" sheet of parchment paper. Form into an 18"" long and 1 1/2"" diameter round or rectangular log. Wrap in the parchment paper and refrigerate for 2 hours.", "Working fairly quickly, remove from parchment paper and with a sharp knife slice into 1/4"" disks or rectangles and place 1/2"" apart on parchment papered baking sheets.", "Bake 8-10 min at 375u00b0F (190u00b0C) until bottoms are just turning golden.", "Cool on rack and keep in airtight container or freeze and serve as needed."]
736
kcal
Calories
47
g
Fat
74
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 cup butter, 3/4 cup icing sugar, 2 cups flour, 1/2 cup finely chopped smooth and spicy candied ginger.
Yes, Browned Butter Ginger Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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