Chocolate and ginger shortbread

By teresafu

Details

Servings 25
Adapted from citytv.com

Preparation

Step 1

1) In medium bowl, whisk together flour, corn starch, salt, ¼ cup dark chocolate pieces or chips, and ginger.

2) In separate bowl, using electric mixer on low then medium speed, beat butter and sugar until fluffy.

3) Using wooden spoon, stir in flour mixture until just moistened. (I used my standing mixer on low – once a rebel always a rebel!)

5) Line two rimless baking sheets with parchment paper. Make sure the rack is in the centre of the oven and preheat to 325°F (160°C).

7) Place slices of cookie dough on prepared baking sheets. Bake in oven until edges of cookies are golden brown, about 18 minutes.

10) Melt remaining ¼ cup chocolate in small heatproof bowl on medium-low power in microwave, about 1 - 2 minutes for 20 second increments. When it is just starting to melt, stir until it is totally melted. NOTE: you can ruin this easily, so slowly does it!

11) Stir until smooth. Then drizzle line of chocolate along top of each cooled cookie.

Makes 25 - 30