As much as I am thrilled over the long awaited arrival of the cool, humidity-free fall weather, I am looking forward to getting one more dose of summer-like weather on a upcoming trip with friends to Sedona and Tucson, Arizona. Two places with completely different landscapes, auras, and temperatures. Other than spending a couple of hours in Sedona on route from the Grand Canyon to Tucson two years ago, it has been ages since we spent any significant amount of time there. Yet, no matter how many times I travel back to certain parts of the country, it is as if I am seeing them through a new set of eyes. Which may explain in part why there are some places I continue to be drawn back to experience and photograph. One can never take too many photos of mountains, landscapes, nature, sunrises, sunsets, or regional architecture. Although if you ask those traveling with me, the definition of 'too many' isn't necessarily a mutually shared one.
And in a similar vein to photographs, I believe there is no such thing as having too many shortbread recipes. There are currently five different versions of shortbread posted in the recipe index on the blog. These White Chocolate Dipped Ginger Rye Shortbread will make it six.
Having a warm, sweet, slightly spicy flavor, ginger is one of my most favorite spices to use in baking. Whenever I come across a cookie, cake, or pie recipe calling for ginger, I am immediately intrigued. And if it just so happens to call for the use of both ground ginger and candied or crystallized ginger, well it becomes a must make. Ironically the recipe for Ginger Rye Shortbread came from "Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit", a recently released cookbook dominated by, yes, you guessed it, pie recipes. As much as I was drawn to the book because of the pie recipes, I immediately began to drool while reading the description of this shortbread. Which meant all of those pie recipes I want to make will be put on hold.
Cookbook author Lisa Ludwinski called for topping the Ginger Rye Shortbread with Turbinado sugar. My version of her delicious shortbread is instead topped with melted white chocolate. With or without the chocolate, this shortbread is nothing short of incredible. My shortbread loyalties have been tested after tasting these.
Essentially, this is a mix, chill, roll out, and bake shortbread. The dough comes together quickly using a standing mixer fitted with a paddle attachment. The chilling time is a short 40 minutes. Yes, believe it or not, in just 40 minutes the dough is ready to be rolled out on a lightly floured surface. And as far as cookie doughs go, this one rolls out rather easily.
In a pre-heated 350 degree (F) oven, the shortbread bakes in 16-18 minutes or until the edges are lightly browned. After allowing the baked cookies to remain on the cookie sheet for five minutes, they are then transferred to a wire cooling rack. Keeping the shortbread on the warm cookie sheet for a short period of time after they are removed from the oven adds to their much loved crisp, melt in your mouth shortbread texture.
Once completely cooled, the shortbread is dipped in the melted white chocolate. Whether only the tops of the shortbread are completely dipped (as shown) or only partially dipped, you decide how much or how little white chocolate you want on them.
The melted chocolate sets up rather quickly on these cookies, particularly during this cooler time of the year.
The tiny bits of candied ginger not only add to the shortbread's deliciousness, they bring a kind of lingering, surprise, explosion of flavor element to them. Additionally, the candied ginger adds a tiny bit of chewiness to the crispy shortbread texture. The use of both all-purpose and dark rye flours adds yet another flavor dimension to these buttery bites of irresistible goodness. In other words, the textures and flavors of this shortbread are unlike any of the other shortbread cookies you may have ever had. After the first one, you may find yourself reaching for a second, maybe even a third one.
As I was photographing this White Chocolate Dipped Ginger Rye Shortbread, I loved how the afternoon light coming through the blinds casted shadows on them. Giving off a kind of Halloween vibe. Whatever you do, don't wait until the Christmas holidays to bake up a batch. Once you taste them, more than likely this shortbread will go on your must make for the holidays cookie list!
If you are big fan of both ginger, you will be absolutely smitten with these White Chocolate Dipped Ginger Rye Shortbreads. They are a ginger lovers dream confection.
White Chocolate Dipped Ginger Rye Shortbread (slight modification to the Ginger Rye Shortbread recipe in the cookbook "Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit" by Lisa Ludwinski
Makes 40-42 2" round cookies
Ingredients
1 cup (132 g) all-purpose flour
1 cup (102 g) dark rye flour
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1 cup unsalted, high quality European or European-style butter, room temperature
1/4 cup (53 g) light brown sugar, firmly packed
1/4 cup (38 g) confectionary sugar
1/2 teaspoon vanilla
1/2 cup (87 g) candied ginger, finely chopped
10-12 ounces white chocolate, melted
Directions
1. In a medium sized bowl, combine the all-purpose flour, dark rye flour, kosher salt, and ground ginger. Whisk to combine. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, cream butter, brown sugar and confectionary sugar until light and fluffy (approximately 3 minutes).
3. Beat in vanilla.
4. Mix the finely chopped candied ginger in with the dry ingredients. Add to the butter/sugar mixture. Mix until the dry ingredients and ginger are fully incorporated without over beating.
5. Remove the dough and place on a large piece of plastic wrap. Shape dough into a square, approximately 1/2" thick. Wrap and refrigerate for 40 minutes.
6. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to a 1/4 inch thickness. Using a 2" round cookie cutter, cut out cookies and place on parchment paper lined baking sheets.
8. Bake cookies, one tray at a time, for 16-18 minutes, or until the edges are slightly golden. Remove from oven.
9. Let cookies remain on baking sheet for 5 minutes before transferring to a cooling rack. Allow the cookies to cool completely.
10. Melt white chocolate over the top of a double boiler or in the microwave.
11. Dip cooled shortbread into the melted chocolate. Place dipped cookies on a large piece of parchment paper. Allow chocolate to set completely before serving and/or packaging.
12. Cookies can be stored at room temperature in an airtight container for up to one week.
Notes: (1) Instead of dipping the shortbread in white chocolate, can sprinkle the tops of the cookies with Turbinado sugar before placing in the oven. (2) If you use a larger cookie cutter, your baking time may need to be adjusted by several minutes. (3) I used the Candied Ginger from Trader Joe's.
Pardon Gray Preserve, Tiverton, Rhode Island (September 2016)
