Doublegingermangoshortbread Recipes

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MANGO SHORTBREAD



Mango Shortbread image

Easy to make. Tasty!!! No too sweet. Best served fresh as in storage crust will get soft. If you doubled or trippled the mango it would become a mango pie! I found this in my search for mango recipes to use an abundant crop. Possible additions ginger, coconut or nuts. Could easily be made with peaches, nectarines, plums, apples, etc.

Provided by Ambervim

Categories     Dessert

Time 40m

Yield 1 Batch

Number Of Ingredients 7

1 1/4 cups butter
4 cups flour
1 cup sugar
2 cups mangoes, sliced thinly
1/4 cup flour
2/3 cup sugar
1 1/2 teaspoons cinnamon

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.

Nutrition Facts : Calories 5466.2, Fat 236.7, SaturatedFat 146.9, Cholesterol 610.1, Sodium 2043.6, Carbohydrate 791.5, Fiber 21.7, Sugar 379.5, Protein 60.1

DOUBLE GINGER MANGO SHORTBREAD



Double Ginger Mango Shortbread image

When throwing away an empty butter carton, I noticed this recipe on the side. Being a mango and ginger lover, it certainly caught my eye.

Provided by SusieQusie

Categories     Bar Cookie

Time 40m

Yield 48 squares

Number Of Ingredients 11

1/2 cup dried mango, cut into 1/4 inch pieces
1 tablespoon freshly grated gingerroot
2 tablespoons hot water
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon salt
1 cup unsalted butter, cold and cut into 1/2 inch cubes
1 egg, slightly beaten
1/2 cup chopped almonds

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.

Nutrition Facts : Calories 82.1, Fat 4.8, SaturatedFat 2.5, Cholesterol 14.6, Sodium 43.8, Carbohydrate 9.1, Fiber 0.3, Sugar 4.3, Protein 1.1

GINGER SHORTBREAD



Ginger Shortbread image

This is a very tasty cookie with a bit of a kick from ginger. These go very well with tea. Please only use real butter - shortbread does not lend itself to any substitutions. My dear friend,Michelle,used to serve these and shared the recipe with me. The recipe is adapted from "Traditional Scottish Cookery" by Theodora Fitzgibbon. The amount of cookies you get will very depending upon how small you cut them. I like to use a shortbread mold. NOTE: If you can't find golden syrup (also known as Cane Syrup), you may subsitute corn syrup or honey - or mix honey & corn syrup together.

Provided by HeatherFeather

Categories     Dessert

Time 50m

Yield 10-15 cookies

Number Of Ingredients 10

4 ounces unsalted butter
2 ounces caster sugar or 2 ounces superfine sugar
10 ounces all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
2 ounces unsalted butter
2 tablespoons golden syrup or 2 tablespoons honey
3/4 teaspoon ground ginger
1 ounce candied ginger, cut in small pieces (optional)
4 tablespoons powdered sugar or 4 tablespoons icing sugar

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.

GINGER SHORTBREAD



Ginger Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 20 to 24 cookies

Number Of Ingredients 6

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup minced crystallized ginger (not in syrup)

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
  • Cool to room temperature and serve.

GINGER SHORTBREAD



Ginger Shortbread image

Make and share this Ginger Shortbread recipe from Food.com.

Provided by KelBel

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 7

2 cups flour
1 tablespoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cups brown sugar
1/2-1 cup crystallized ginger, chopped

Steps:

  • Mix flour to salt ingredients well.
  • Cream butter and sugar together and add to dry ingredients.
  • Fold in crystallized ginger. Mixture will be crumbly.
  • Place in a buttered 9x9 inch pan and bake at 350* for 45 minutes.
  • Cut while still warm.

Nutrition Facts : Calories 468.4, Fat 20.8, SaturatedFat 13, Cholesterol 54.2, Sodium 369.5, Carbohydrate 69.2, Fiber 0.8, Sugar 47.1, Protein 3.1

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