Shortbread Recipe for Ginger Shortbread Cookies

Ginger shortbreads

  • serves 8
  • Easy

These crumbly triple ginger shortbreads are perfect for elevenses with a hot cup of tea or alternatively with strawberries and cream for dessert. You could also give them as a Christmas gift.


Make these ginger shortbreads for a Christmas gift, then check out our spiced Christmas biscuits, Christmas cookiesflorentines and more Christmas baking recipes.

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


  • 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