Double Ginger Mango Shortbread Recipes

DOUBLE GINGER MANGO SHORTBREAD

Steps:

• Preheat oven to 325ºF.
• Combine mango and grated gingerroot in a small bowl; stir in hot water and set aside. (kitchen shears cut the dried mango easier than a knife).
• Combine flour, sugars, ground ginger and salt.
• Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).
• Combine beaten egg with mango mixture from step 2 and stir into flour/butter mixture. (Again, if using a food processor, only pulse 5-6 times to mix).
• Press evenly into a 10-inch by 15-inch rimmed baking pan.
• Sprinkle with almonds.
• Bake for 20-25 minutes or until lighlt browned.
• Cut into 1 1/2 inch pieces while still warm.

GINGER SHORTBREAD

Steps:

• Put the sugar, butter and flour in a processor and blitz until it forms a breadcrumb-like consistency. Be careful not to overwork it.
• Mix in the minced ginger to form a dough. If necessary, add a tiny splash of water to bring it together. It depends on how much liquid you have in the ginger.
• Knead a couple of times on a very lightly floured surface then roll out to about 1cm thick and cut into whatever shape you want. Place in the freezer for 20 minutes.
• Meanwhile, heat the oven to 300°F.
• Put the dough in the oven and cook until golden, turning occasionally if necessary to ensure even baking (approx 20 minutes).
• Turn out onto a cooling rack for ten minutes before eating.

GINGER SHORTBREAD

Steps:

• Cream the 4 ozs butter with the sugar.
• Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
• Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
• While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
• Pour the icing over the hot shortbread and let it cool a little.
• When the icing has cooled a bit, decorate the top with pieces of candied ginger.
• Cut shortbread into shapes (wedges or rectangles).
• Cool completely before removing from pan.
• *Note:You may leave out the candied ginger- some may find it too spicy, especially children.

MANGO SHORTBREAD

Steps:

• Cream crust ingredients.
• Pat 1/2 of mixture into a 9x13 inch pan. Set aside other half.
• Mix filling ingredients (sugar, flour, cinnamon), and fold in mangoes.
• Spread over crust; add rest of crust mixture over mango filling.
• Bake at 375 degrees for 30 minutes.