Spiced Shortbread
Author: Tammy
Serves: 25 pieces
- ½ cup salted butter, room temp
- ½ cup packed brown sugar
- ½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp fresh ground nutmeg
- ¼ tsp ground cardamon
- 1 cup all-purpose flour
- Line a 8x8 square baking pan with parchment paper.
- In a medium sized bowl cream together the butter and sugar with a wooden spoon. Mix until smooth and fluffy.
- In a separate small bowl whisk together the remaining dry ingredients until all the spices are evenly distributed.
- Spread the dough evenly in the bottom of the baking pan using the back of a spoon or your fingers.
- Refrigerate 15 minutes. Meanwhile preheat oven to 300 ℉.
- Bake on the bottom rack for about 40 minutes or until it feels firm when pressed in the middle.
- Let cool 20 minutes in pan on rack.
- Lift by parchment paper onto cutting board. With a sharp knife cut into even pieces.
- Let cool completely.
- Store in a tin for up to 1 week.
Recipe by Chateau Elma at https://www.chateauelma.com/spiced-shortbread
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