COOKBOOK fundraiser
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Hunting for a birthday gift, Hanukkah present, or stocking stuffer? Multifaith Housing Initiative’s Gather Around the Table is a compilation of tasty recipes submitted by local foodies – including MHI supporters!
Edited by home economist and top-selling cookbook author Ellie Topp, these delicious and nutritious recipes are sure to expand your culinary horizons. To obtain a cookbook, please make a donation of min. $20 and fill out the form below so we can mail your copy to you! Get your free Ginger Shortbread recipe below! |
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Ginger Shortbread
An easy shortbread with a unique flavour and that requires no rolling. Bake in an aluminum pie plate, it makes a nice gift during the holidays or a most welcome hostess gift.
1/2 cup (125 mL) soft butter
1/4 cup (60 mL) granulated sugar
3/4 cup (175 mL) all-purpose flour
1/4 cup (60 mL) cornstarch
1 tsp (5 mL) ground ginger
2 Tbsp (30 mL) finely chopped candied ginger (optional)
Preheat oven to 325F (160C). Lightly grease an 8-inch (20 cm) round pie plate or baking tin.
In a large bowl, cream butter and sugar until well blended. Add flour, cornstarch, and ground ginger, mixing well, using your fingers at the end to ensure there are no large lumps; or use a food processor. Firmly press the dough into the prepared pan; sprinkle candied ginger over top, pressing well.
Bake for 35 minutes or until lightly browned around edges. Remove from oven and let cool for 10 minutes. Cut into 12 wedges and allow to cool completely before removing from pan.
Makes 12 servings.
An easy shortbread with a unique flavour and that requires no rolling. Bake in an aluminum pie plate, it makes a nice gift during the holidays or a most welcome hostess gift.
1/2 cup (125 mL) soft butter
1/4 cup (60 mL) granulated sugar
3/4 cup (175 mL) all-purpose flour
1/4 cup (60 mL) cornstarch
1 tsp (5 mL) ground ginger
2 Tbsp (30 mL) finely chopped candied ginger (optional)
Preheat oven to 325F (160C). Lightly grease an 8-inch (20 cm) round pie plate or baking tin.
In a large bowl, cream butter and sugar until well blended. Add flour, cornstarch, and ground ginger, mixing well, using your fingers at the end to ensure there are no large lumps; or use a food processor. Firmly press the dough into the prepared pan; sprinkle candied ginger over top, pressing well.
Bake for 35 minutes or until lightly browned around edges. Remove from oven and let cool for 10 minutes. Cut into 12 wedges and allow to cool completely before removing from pan.
Makes 12 servings.
