ginger shortbread

ginger shortbread

This recipe was handed down to me from a very dear friend years ago, she passed away three years ago and when I make this I think of her and wish she was still here.

4 cups of white flour
1 cup berry sugar (ultra fine sugar)
1 pound of butter
1 ½ cups candied ginger (chopped into small pieces)

Mix flour, sugar and butter. Once mixed add candied ginger pieces. Roll into tubes, wrap in cling wrap and refrigerate until firm. Slice tubes of cookie dough to desired thickness (not less than ¼ inch) and place on ungreased cookie sheets, bake at 350 degrees until slightly brown around the edges (about 20-30 minute). Check at 20 minutes as everyone’s oven is different. Once done leave on cookie sheet for 5 minutes then move to racks to cool completely.


Val Paton



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