This recipe is a variation on the wonderful candied ginger shortbread from China Moon, a flavor-filled cookbook by the late celebrated chef, Barbara Tropp, writer of one of the best books for Americans on Chinese Cooking, The Modern Art of Chinese Cooking.
Cocoa Ginger Shortbread
4 oz. cold unsalted butter (cut into 8 pieces)
1/2 C coconut sugar
1 extra-large or jumbo egg yolk
3/4 C gluten-free flour
1/4 C unsweetened high quality cocoa
1/2 C chopped crystallized ginger
2 tsp finely grated orange or tangerine zest
I have done this recipe both in a food processor and a stand mixer and have found very little difference in outcome. I will give directions for the stand mixer. Place butter and sugar in bowl and using paddle attachment, cream the mixture at medium speed. Add egg yolk and combine. Add flour and cocoa and start on low speed (cocoa loves to blow all over!), gradually increasing speed until just combined. Add ginger and zest and mix on low speed.
Remove mixture to a sheet of waxed paper or plastic wrap and using your hands mold into a 4 by 4 inch square that is about 1 inch high. Wrap and chill for at least one hour. Preheat oven to 350.
Cut block of dough into 4 one inch strips, or 2 two inch strips. Cut crosswise into 1/4 inch slices. Place one half inch apart on baking sheet covered with parchment. Bake for 10 – 12 minutes until edges are starting to crisp. Cool in the pan on a wire rack.
These cookies are more than slightly ugly, but oh so tasty. They make wonderful ice cream adornments, or are plain delicious with tea or coffee. Not too sweet, chocolate depth, and ginger bite. I think it might be possible to roll these out to 1/4" thickness after chilling and actually use cookie cutters - a more attractive alternative!