Ginger Shortbread

Ingredients

• 0.8 cup cake flour 
• 0.3 ounce crystallized ginger cut into 16 thin slices
• 1 teaspoon ground ginger 
• 1 tablespoon ice water 
• 1 Dash salt 
• 0.3 cup sugar 
• 1 tablespoon turbinado 
• 5 tablespoons butter unsalted softened

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• measuring cup

Directions

1. Lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour, 1/4 cup sugar, ground ginger, and salt, stirring with a whisk.
3. Place butter in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute).
4. Add flour mixture; beat at low speed just until combined.
5. Add ice water; stir just until combined. Press mixture gently into a 4-inch circle on plastic wrap, and cover with additional plastic wrap. Chill for 20 minutes.
6. Preheat oven to 35
7. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap.
8. Roll dough, still covered, into an 8-inch circle (the edges of the circle will crack slightly).
9. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, onto a baking sheet coated with cooking spray.
10. Remove the remaining plastic wrap.
11. Sprinkle dough with 1 tablespoon of coarse sugar; press gently to help sugar adhere to dough. Lightly score dough into 16 wedges, cutting into, but not through, dough.
12. Place 1 piece of crystallized ginger in each wedge; press gently to adhere.
13. Bake at 350 for 25 minutes or until lightly gold in color.
14. Remove from oven; cool 5 minutes.
15. Cut through score lines to make 16 wedges.
16. Place on a wire rack; cool completely.