A delightful twist on classic shortbread, infused with warm spices and a hint of orange zest.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter and light brown sugar until light and fluffy.
Use room temperature butter for easier mixing.
Mix in the ground ginger, ground cloves, ground cinnamon, and orange zest until well combined.
Adding spices gradually ensures even distribution.
Gradually add the baking powder and all-purpose flour, mixing until a dough forms.
Avoid overmixing to keep the shortbread tender.
Divide the dough into two equal portions and press each into an ungreased 8-inch round baking pan.
Use the back of a spoon to smooth the surface evenly.
Bake in the preheated oven for 25 minutes or until the edges are lightly golden.
Check for doneness by observing the color of the edges.
Allow the shortbread to cool in the pans for 5 minutes.
Cooling slightly makes it easier to cut without crumbling.
Cut each round into wedges and prick each wedge with a fork.
Pricking adds a decorative touch and helps release steam.
Transfer the wedges to a cooling rack and let them cool completely.
Cooling on a rack prevents sogginess.
Dust the cooled shortbread with confectioners' sugar before serving.
Use a fine sieve for an even dusting.
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