by Jacqueline McGrath
Yield: 8 cookies
2 cups flour
1/2 cup sugar
1 tbsp VE Baking Powder
1 tsp VE Ginger
1/2 tsp salt
1/2 cup chilled butter, cut into small cubes
1/2 cup milk
1 large egg yolk
1/2 cup finely diced VE Crystallized Ginger
1. Preheat oven to 400 F.
2. Combine first 5 ingredients in a large bowl. Using a pastry blender add cubed butter and blend until it resembles coarse meal.
3. Mix in finely chopped Crystallized Ginger.
4. Add milk and egg yolk. Blend until moistened then turn out onto a floured surface. Knead slightly and roll into log.
5. Cut into 8 equal pieces, gently press into 1” thickness and place on parchment-lined tray. Sprinkle lightly with sugar.
7. Bake 15 minutes. Remove from cooking tray to cool.
Note: Gingered shortcakes are wonderful filled with strawberries, peaches, plums and of course whipped cream.
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