Ginger Chocolate Shortbread

1. 1

   Please note that this recipe calls for preserved ginger, which is the ginger typically sold in jars or in bulk stores (where I buy mine) that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use.

2. 2

   Place soft butter and superfine sugar in a mixing bowl and, using an electric mixer, blend butter and sugar together until fluffy.

3. 3

   Slowly stir in flour, then chopped ginger, then chopped chocolate.

4. 4

   The mixture will be crumbly.

5. 5

   Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm, about one hour.

6. 6

   Dough keeps well in the fridge for several days, so there's no need to bake the whole batch up at one time if you're pressed for time.

7. 7

   When ready to bake, preheat oven to 300F.

8. 8

   Cut logs of cookie dough into slices about 3/8-inch thick (I found a sharp serrated steak knife worked better for me than my chef's knife); arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes.

9. 9

   Cool cooked cookies on a wire rack; do not store until completely cool.

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