Friday, June 08, 2007
TO TIDE US OVER
I got this from this adorable blog Toast Point
I have made it over and over with many variations and it is devoured every time. I have had problems with the ganache separating but I think if you add it while the shortbread is still warm it bonds to it better. Sorry the pics are not great.
Rosemary Ginger Shortbread (from Toast Point)
Preheat oven to 325 degrees.
In a food processor, combine and pulse until well-blended and lump-free:
1/2 cup confectioners' sugar (a bit less if your ginger is heavily sugared)
1 1/2 cups flour
1 teaspoon baking powder
1 Tablespoon fresh rosemary, very finely minced
Finely chop and set aside:
1/2 cup candied ginger
Dice into small cubes:
2 sticks very cold butter (1/2 pound)
Quickly toss the ginger and butter on top of the flour mixture in the food processor, and pulse until the mixture becomes crumbly.
Dump the dough into a 9x9ish pan, and flatten it quickly with your fingers. Bake for 30 minutes, or until the top begins to color slightly. Cool. Eat straight up, or cover with chocolate ganache.
Makes 12 big chunks, or 24 narrow bars.