Ginger Shortbread

Name: Ginger Shortbread
Yield: 50
Ingredients: 2 1/4 cups all-purpose flour; 2 teaspoons active dry yeast; 1 teaspoon grated ginger; 1 teaspoon ground cinnamon; 1 pinch of salt; 1 cup brown sugar; 3/4 cup unsalted butter or margarine, softened; 1/4 cup honey; 1 egg

1
2 1/4 cups all-purpose flour
2
2 teaspoons active dry yeast
3
1 teaspoon grated ginger
4
1 teaspoon ground cinnamon
5
1 pinch of salt
6
1 cup brown sugar
7
3/4 cup unsalted butter or margarine, softened
8
1/4 cup honey
9
1 egg

Ingredients

1
2 1/4 cups all-purpose flour
2
2 teaspoons active dry yeast
3
1 teaspoon grated ginger
4
1 teaspoon ground cinnamon
5
1 pinch of salt
6
1 cup brown sugar
7
3/4 cup unsalted butter or margarine, softened
8
1/4 cup honey
9
1 egg

Directions

1
Mix the dry ingredients and reserve
2
Add the remaining ingredients and beat well
3
Add the dry ingredients to the butter mixture and beat until smooth
4
Form balls of about 2 cm in diameter
5
Place them on an ungreased baking sheet, leaving a space of about 5 cm between each one
6
Bake in a preheated oven at 200°C for 10-15 minutes
7
Remove the shortbread still warm (with the help of a spatula) to a wire rack and let cool
8
Expect around 50 shortbread cookies.