Glazed Lemon Ginger Butter Shortbread Wedges
Classic butter shortbread with the sweet-tart-spicy notes of lemon and ginger, finished with a lemon glaze.
Ingredients
all-purpose flour
¾ cup
cake flour (not self-rising)
½ cup
unsalted butter (softened)
9 tbsp
granulated sugar
½ cup
ground ginger
½ tsp
salt
¼ tsp
lemon zest (finely grated)
2 tsp
crystallized ginger (finely chopped)
¼ cup
lemon glaze
see page 360 recipe
Instructions
1
Make the lemon glaze
Prepare the lemon glaze following the directions on page 360.
2
Preheat and prepare
Position a rack in the lower third of the oven and preheat to 300°F. Have a 9-inch round cake pan ready.
3
Mix the dry ingredients
Sift the all-purpose flour and cake flour together into a medium bowl and whisk gently to combine. Set aside.
4
Make the shortbread dough
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, ground ginger, salt, and lemon zest on medium-low speed until just combined (do not overbeat; you do not need to incorporate much air). Add the crystallized ginger and beat until mixed in. Reduce the speed to low, add the flour in three additions, and beat until the dough just comes together and no longer looks loose.
5
Press into pan and bake
Press the dough evenly and firmly into the cake pan. Use the back of a fork to press a decorative pattern around the edge. Bake for 35 to 40 minutes, until creamy beige with no browning at all; do not let it turn brown. Cool on a rack for 10 minutes.
6
Cut and glaze
Remove the shortbread round from the pan and cut it into 12 wedges with a sharp knife. Spread a generous amount of glaze over each wedge and let it drip down the sides. Transfer the triangles to a cooling rack to cool completely.
