Ginger Chocolate Shortbread

• 1 3/4 cups (425 mL) all purpose flour
• 1/4 cup (50 mL) cornstarch
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) unsalted butter, at room temperature
• 1/2 cup (125 mL) granulated sugar
• 1 cup (250 mL) semisweet chocolate chips
• 3/4 cup (175 mL) candied ginger, diced
• 9-inch (2.5 L) square metal baking pan, greased

1. Preheat oven to 350F (180C).
2. In a small bowl, mix together flour, cornstarch and salt.
3. In a large bowl, using electric mixer, beat butter and sugar until light and fluffy.
4. Add flour mixture, beating just until smooth.
5. Stir in chocolate chips and candied ginger.
6. Spread batter in prepared pan, smoothing top.
7. Bake in preheated oven for 40 to 50 minutes or until golden brown on top and somewhat firm to the touch.
8. A slight indentation should be left when you touch the top of the cookies.
9. Let cool completely in pan on a rack.
10. Invert pan onto a cutting board and cut into 36 bars.
11. Variation
12. Drizzle cooled cookies with melted chocolate.

flour, cornstarch, salt, unsalted butter, sugar, chocolate chips, candied ginger, baking pan

Taken from www.cookstr.com/recipes/ginger-chocolate-shortbread (may not work)