Shortbread Recipe for Ginger Shortbread Cookies

Ginger shortbreads

  • serves 8
  • Easy

Triple ginger biscuits. These crumbly ginger shortbreads are perfect for elevenses with a hot cup of tea or alternatively with strawberries and cream for dessert

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We have the key to the perfect shortbread cookies. Make sure your butter is really soft, as this is the only thing that binds together the dry ingredients. You want a pale coloured finish, so don’t let the shortbreads get too golden. Lastly, cool the shortbreads completely on the baking sheet before handling, otherwise they may crumble.

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Ingredients

  • golden caster sugar 50g, plus a little extra
  • butter 100g, softened
  • ground ginger 1 tsp
  • root ginge r freshly grated to make 1 tsp
  • plain flour 170g
  • crystalised stem ginger to decorate

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Mix the sugar, butter, and the ground and grated ginger into a smooth paste, then slowly add the plain flour to form a soft dough. Place on a lightly floured work surface and roll out until the dough is about 1cm thick.

  • Step 2

    Using a round pastry cutter, cut out the shortbread and put on a baking tray. Slice the stem ginger and put a small piece in the centre of each shortbread. Sprinkle some caster sugar on top.

  • Step 3

    Bake for 10 minutes until the shortbreads are just starting to colour round the edges. Cool before serving.

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Nutritional Information

  • Kcals 197
  • Fat 10.6g
  • Carbs 24.9g
  • Fibre 0.8g
  • Protein 2.1g
  • Salt 0.2g
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