This buttery oatmeal shortbread is studded with pieces of candied ginger, complementing the brown sugar perfectly. The result is just the right balance of sweet and spicy. Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, Ten Speed Press, 2009.
- Prep Time :
- Cook Time :
- Ready Time :
- 1 -2/3
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 -2/3 cup rolled oats
- 2 sticks unsalted butter room temperature
- 2/3 cup light brown sugar packed
- 2 tablespoons candied ginger coarsely chopped
- egg wash
- turbinado sugar for rolling
Measure flour, salt and ginger into a bowl and whisk to combine. Stir in rolled oats.
Using a stand mixer with the paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 5 minutes.
Add dry ingredients and mix just until evenly incorporated. Fold in candied ginger with a sturdy spatula and divide dough in half. Place each half on a 12 to 14-inch length of parchment paper, waxed paper or plastic wrap. Smooth and pat the log into a rectangle by flattening the top and sides with your hands. Use the paper to help roll and shape dough into 2 logs, 10 inches in length and 2 inches in diameter. Twist the ends of the paper to seal the log and chill until firm, at least 2 hours and up to 3 days. (Logs of shortbread dough can be frozen for up to 3 months.)
Preheat oven to 325°F and line baking sheets with parchment paper. Lightly brush each log with an egg wash made from 1 egg, 1 tablespoon water and a pinch of salt. Roll log in turbinado or similarly coarse sugar, using some pressure so that sugar adheres to dough.
Slice cookies 1/2-inch thick and place 1/2 inches apart on prepared pans. Bake 16 to 20 minutes, rotating the pan halfway through the baking time. The cookies are ready done they begin to brown slightly around the edges and the centers are still blond.