Toffee Ginger Shortbreads

toffee ginger shortbread

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Toffee Ginger Shortbreads

I used my simple shortbread recipe and added toffee and crystallized ginger chips. These shortbread cookies came out amazingly delicious.

INGREDIENTS

4 Cups Unbleached Flour

1 Cup Sugar

1 Pound Softened Butter

½ Cup Crystallized Ginger Chips

8 Ounces English Toffee Bits

In a large mixing bowl combine the flour, sugar and butter. Mix thoroughly. Add the ginger chips and English toffee bits and mix. The dough should be in the shape of a ball. Press the dough into a medium size baking pan that has been lined with parchment paper. If you don’t have parchment paper don’t worry. You don’t need to grease the pan. Prick the surface with a fork making evenly distribute perforations. Bake in a preheated 375° F oven for 40 minutes until the shortbread is delicately brown. Remove from the oven and let cool for 15 minutes. Cut into squares and place onto a serving plate. Makes 32 shortbreads.

Note: I like to use Heath English Toffee bits.

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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