Spiced Shortbread
 
Prep time
Cook time
Total time
 
Author:
Serves: 25 pieces
Ingredients
  • 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
Instructions
  1. Line a 8x8 square baking pan with parchment paper.
  2. In a medium sized bowl cream together the butter and sugar with a wooden spoon. Mix until smooth and fluffy.
  3. In a separate small bowl whisk together the remaining dry ingredients until all the spices are evenly distributed.
  4. Spread the dough evenly in the bottom of the baking pan using the back of a spoon or your fingers.
  5. Refrigerate 15 minutes. Meanwhile preheat oven to 300 ℉.
  6. Bake on the bottom rack for about 40 minutes or until it feels firm when pressed in the middle.
  7. Let cool 20 minutes in pan on rack.
  8. Lift by parchment paper onto cutting board. With a sharp knife cut into even pieces.
  9. Let cool completely.
  10. Store in a tin for up to 1 week.
Recipe by Chateau Elma at https://www.chateauelma.com/spiced-shortbread