Double Ginger Shortbread – a delicious recipe with All-purpose, Ground ginger, Baking soda, Cream of tarter, Salt, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300. Line a 9x13 glass casserole dish with parchment paper and then spray with cooking spray.
2
Sift flour, ground ginger, baking soda, cream of tarter, and salt in a large mixing bowl.
3
Then add brown sugar and whisk together.
4
Add softened butter, molasses and grated ginger to bowl.
5
Rub butter into mixture with fingers until it resembles very fine dry bread crumbs.
6
Press mixture firmly into pan and make even. You can use the bottom of a cup or just your fingers to press it in. Once you press it in, it might crack in spots and still appear dry, but will be fine once it bakes up.
7
Bake for 30 minutes. Allow to cool slightly (5 minutes) before cutting into squares or triangles. Removes pieces from pan when the bars are warm, not hot.
989
kcal
Calories
47
g
Fat
132
g
Carbs
11
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 9 ingredients. The key ingredients include: 3 1/3 cups All-purpose Flour, 2 teaspoons Ground ginger, 1 teaspoon Baking soda, 1 teaspoon Cream of tarter, and more.
Yes, Double 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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