Monday, December 17, 2012

Ginger Shortbread with Cherry Icing

Ginger Shortbread with Cherry Icing
I think we are all in the need of a little comfort right now. Mine comes in the form of butter-loaded melty shortbread. I couldn't decide between making gingerbread or shortbread this weekend, so I ended up making ginger shortbread! These Christmas tree decorated sandwich cookies are made using a lovely and easy shortbread recipe, mixed with lots of ground ginger and nubs of candied ginger. They are also filled with a pretty pink cherry icing (yay for more butter!).
Ginger Shortbread with Cherry Icing
If you're not a fan of ginger you could skip the ginger part (but that would make me sad). It adds that ever so slight tingle of heat to the biscuits, and goes really great with the sweet cherry icing. I was guestimating a bit with the ginger amounts, I added what I thought was a metric shitload of ginger and it still turned out quite subtle. I've increased it slightly in the recipe below but you can adjust it depending on what you prefer.
Ginger Shortbread with Cherry Icing
I was a little bit lazy with the icing, even though there are some fantastic fresh cherries available in Australia at the moment I ended up using the a cherry jam (albeit a good quality jam) to flavour the icing. It's one of my favourite shortcuts. You're always guaranteed to get a good flavoured icing when you add a bit of jam, without adding too much liquid to the mixture.
Ginger Shortbread with Cherry Icing
These shortbread biscuits are really best when they are eaten with a generous slathering of icing, the cookie itself is not very sweet so it can handle the sweetness from the icing. If you are making the biscuits on their own, I would probably add a little bit more sugar to the mixture. Either way, this shortbread is a great treat for the family over Christmas, and it will look so cute wrapped up in cellophane packages as gifts. The hard part is stopping yourself from eating all of them before they make it out of the kitchen!
Ginger Shortbread with Cherry Icing
Ginger Shortbread with Cherry Icing
(makes about 20 sandwiched cookies, adapted from this Taste.com.au recipe)
250g (about 2 sticks) butter, chopped, softened (I used salted, if not add another 1/4 tsp of salt)
1/2 cup (about 115g) sugar (I used caster/superfine but regular white sugar works too)
1 1/2 cups (about 190g) plain flour
3/4 cup (about 80g) rice flour
3 tsp ground ginger
A pinch of salt
2 tbsp candied ginger, finely diced (crystallised or glace, I used glace)
Optional: sprinkles and/or silver cachous to decorate 

For the cherry icing:
125g butter (about 1 stick), softened
2 cups (about 250g) icing/confectioner's sugar, sifted - amount should be adjusted until icing is correct consistency
3-4 tbsp cherry jam (alternatively, use fresh/frozen cherries that are finely diced and add a bit more icing sugar, or make this cherry compote)

Line two baking trays with baking paper. Place butter and sugar in a large mixing bowl and beat with an electric mixer on high until light and creamy. Sift over flour, rice flour salt, and ground ginger. Add candied ginger and mix on low until it just starts to come together as a dough. Turn out on to a lightly floured surface and knead very lightly until smooth (try to avoid contact with the dough as much as you can as the heat from your hands will melt the butter in the mixture, and the more your knead the tougher your biscuits will be).
Ginger Shortbread with Cherry Icing
Roll out dough between 2 sheets nonstick baking paper until 0.5cm (0.2 inches) thick. Using a 5cm biscuit cutter (or a christmas tree cutter like mine), cut shapes from the pastry.  Place on baking trays. Press leftover dough together and repeat. Decorate with sprinkles and cachous however you prefer. Refrigerate for at least 30 minutes or until firm (I waited about an hour). Preheat oven to 160°C (320°F) Bake for about 15-20 mins or until light golden. Cool on trays for 5 mins then move to a wire rack to cool completely.

Prepare the icing; place butter in a large mixing bowl and beat on high with an electric mixer until smooth. Gradually add icing sugar and beat until combined. Add cherry jam and beat again until combined. Adjust amount of jam or fruit and icing sugar until you achieve the right consistency, icing should be smooth but not too runny. Pipe or spoon icing between two biscuits. Can be stored in an airtight container for several days, best kept in the fridge if you are in hot weather.
Ginger Shortbread with Cherry Icing
P.S. Go HERE to check out all my Christmas recipes!
Print Friendly and PDF Pin It

24 comments:

  1. I love it when you fuze two ideas together - it brings out the best of both worlds! It's so very hard to wrong with a cookie for christmas. Loving all your christmas inspired creations so far.

    ReplyDelete
  2. Great twist on shortbread, I always add waaaaay more spices than what the recipe says ;) Love love love your props on this one. I think I'd go a thin icing and use it as a glaze... Have a great Christmas!

    ReplyDelete
  3. This sounds right up my alley - ginger and cherry, YUM!

    ReplyDelete
  4. I have 5 little nieces who I know would go absolutely bonkers for these adorable little treats! I think you just made the Christmas rotation.

    ReplyDelete
  5. Yes. Just in time to make my gingerbread post in 2 days (Y)

    ReplyDelete
  6. Where can I get candied ginger from (I'm out in the 'burbs)? Is it the same as crystallised ginger?

    Going to make these for gifts this year. Last year the shortbread bites were a hit :)

    ReplyDelete
    Replies
    1. You can either used crystallised ginger or glace ginger, hope that helps!

      Delete
  7. ooh I like the idea of sandwiching the icing between two cookies! I couldn't decide whether to make shortbread or gingerbread this Christmas either so I made both hehe

    ReplyDelete
  8. These look like tiny pieces of heaven!!! Just gorgeous!

    ReplyDelete
  9. your cookies and the tins are so adorable! and cherry icing sounds amazing to me!

    ReplyDelete
  10. Such a clever cookie combo - ginger and shortbread combined into one powerhouse cookie! What are those little flower decorations on the cookies? Did you make them or buy them?

    ReplyDelete
    Replies
    1. they're snowflake sprinkles! i couldn't resist buying them.

      Delete
  11. These look amazing. Another one of your posts that I have to try.

    ReplyDelete
  12. Does the icing dry/firm up? I'm wondering if I could just spread it on top of the cookie instead of making a sandwich . . .

    ReplyDelete
    Replies
    1. not really, it's a soft buttery icing. you could remove the butter if you want a setting icing.

      Delete
  13. these. look. incredible.
    shortbread + gingerbread = something i love

    ReplyDelete
  14. me encanta tu blog:)

    http://www.llimaverda.com/

    ReplyDelete
  15. yum!!! looks so delicious! (: i especially love the snowflake sprinkles!

    ReplyDelete
  16. Where is that beautiful serving platter from?

    ReplyDelete
  17. This is beautiful! I adore your props and the snowflakes sprinkles. The short bread looks delicious too, I wish I had found your blog before Christmas :)

    ReplyDelete
  18. I LOVE ginger and I am a pretty big fan of cherries, I never thought to put the two together! Thanks!

    ReplyDelete

Comments are moderated and will be published ASAP. If you are viewing this on your phone, you might have to click the Preview button before posting your comment for it to work. People who comment make my day! ♥