Zutaten für Double Ginger Mango Shortbread
- Dried Mango
- Gingerroot
- 1 tablespoon hot water
- All Purpose Flour
- Granulated Sugar
- Brown Sugar
- 2 tablespoons ground ginger
- 1/2 teaspoon salt
- Unsalted Butter
- 1 large egg
- 1/2 cup sliced almonds
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Zubereitung von Double Ginger Mango Shortbread
- Preheat oven to 325°F (160°C).
- In a small bowl, combine 1 cup of pureed mango and 2 tablespoons of freshly grated ginger root.
- Stir in 1 tablespoon of hot water and set aside to let the flavors meld.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup packed brown sugar, 2 tablespoons ground ginger, and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks) of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, lightly beat 1 large egg. Add the mango mixture from step 3 to the beaten egg and stir to combine. Then, gently stir this mixture into the flour/butter mixture until just combined.
- Press the dough evenly into a 10-inch by 15-inch rimmed baking pan.
- Sprinkle evenly with 1/2 cup sliced almonds.
- Bake for 20-25 minutes, or until the edges are lightly golden brown and the center is set.
- Let cool completely in the pan before cutting into 1 1/2-inch pieces.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
12g
Carbs
3g
