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