Double Ginger Mango Shortbread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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When throwing away an empty butter carton, I noticed this recipe on the side. Being a mango and ginger lover, it certainly caught my eye. Ingredients:
1/2 cup dried mango, cut into 1/4 inch pieces |
1 tablespoon freshly grated gingerroot |
2 tablespoons hot water |
2 1/4 cups all-purpose flour |
3/4 cup granulated sugar |
1/4 cup brown sugar |
1 1/2 teaspoons ground ginger |
3/4 teaspoon salt |
1 cup unsalted butter, cold and cut into 1/2 inch cubes |
1 egg, slightly beaten |
1/2 cup chopped almonds |
Directions:
1. Preheat oven to 325ºF.
2. Combine mango and grated gingerroot in a small bowl; stir in hot water and set aside. (kitchen shears cut the dried mango easier than a knife).
3. Combine flour, sugars, ground ginger and salt.
4. Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).
5. Combine beaten egg with mango mixture from step 2 and stir into flour/butter mixture. (Again, if using a food processor, only pulse 5-6 times to mix).
6. Press evenly into a 10-inch by 15-inch rimmed baking pan.
7. Sprinkle with almonds.
8. Bake for 20-25 minutes or until lighlt browned.
9. Cut into 1 1/2 inch pieces while still warm.
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