Ginger Semolina Shortbread
Chef Jennifer Giblin of Blue Smoke – New York, NY
Adapted by StarChefs
Yield: 2 dozen cookies
Ingredients:
- 8 ounces butter
- 8 ounces flour
- 4 ounces semolina flour
- 4 ounces sugar
- 2 teaspoons ground ginger
- ½ teaspoon salt
- Sugar in the Raw, for garnish
Method:
Preheat oven to 350°F. Cut butter into cubes and place into food
processor. Pulse to work butter. Add flour, semolina, sugar, ginger and
salt and mix until dough ball forms. Remove dough from food processor
and roll out between 2 sheets parchment paper. Dough should be approximately
¼ - inch thick. Dock with fork. Sprinkle with Sugar in the Raw
and bake until golden brown, about 12 minutes. While still very hot from
oven, cut shortbread into desired shapes.
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