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Culinary Capers Orange Candied Ginger Shortbread

I can’t believe that this is our 29th holiday season at Culinary Capers and I still get as excited and energized as I did back in 1986!  Pastry Chef Kim Collishaw continues our annual tradition of sharing simple and delicious cookie recipes for your holiday baking.

All of us at Culinary Capers want to thank you for your business and wish you Happy Holidays and a prosperous New Year!Line-thin-340Orange Candied Ginger Shortbread
Makes approximately 24 cookies (depending on size of cutter)

2¾ cups             all-purpose flour
⅓ cup                 cornstarch
1½ cups             unsalted butter, room temperature
½ cup                 granulated sugar
¼ tsp                  salt
2 Tbsp                orange zest
4 Tbsp                crystalized ginger, finely chopped
coarse sugar for garnish

In a bowl, cream together butter and sugar until light and fluffy.

In another bowl, mix together flour, cornstarch and salt.  Add orange zest and ginger and rub it into the flour with your hands.

Add to the butter mixture and mix until smooth.

Wrap in plastic wrap and chill until ready to roll out (approximately 30 minutes).

Preheat oven to 325˚F.

On a floured surface roll out the dough to ¼ inch thick.  Cut out with desired cutter.  This can be sprinkled with coarse sugar at this point, if desired.

Bake for approximately 10 minutes or until lightly golden brown.  Allow to cool.

Pastry Chef tip: This cookie would be delicious half-dipped in dark chocolate.
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Recipe: Pastry Chef Kim Collishaw
Photo:  Executive Chef Margaret Chisholm

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