Ginger Shortbread Biscuits

I love shortbread and have lots of different flavours to choose from including lemon and coconut these ginger shortbread biscuits are one of my favourites and don’t disappoint.

I have used crystallised ginger in this recipe and it works really well as you get nice little chunks of chewy ginger throughout the biscuits.

This shortbread is really melt in the mouth and goes well with some delicious rhubarb sorbet or just as a treat with a cuppa.

Jump to recipe

Start by lining two baking trays with baking parchment.

Place the butter and sugar into the bowl of a stand mixer.

Mix until combined.

Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough.

Add the chopped ginger and mix again until ginger is fully incorporated.

On a floured surface roll the dough out to 1/2 cm thickness and cut out with a 6cm round cutter (approx 18 biscuits).

Place on the prepared trays and chill in the fridge for at least 30 minutes.

Preheat oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

Bake for 20-25 minutes.

Remove from oven and sprinkle with some extra caster sugar.

Leave to cool slightly on the trays then transfer to a wire cooling rack to cool completely.

Ginger Shortbread Biscuits

Sarah's servings: 18

Sarah's skill: Easy

Baking time: 20-25 minutes

Ingredients:

200g Butter

100g Caster Sugar

200g Plain Flour

100g Cornflour

Pinch of salt

75g Crystallised ginger (chopped roughly)

Extra caster sugar for decoration.

Method:

1. Line two baking trays with baking parchment.

2. Place the butter and sugar into the bowl of a stand mixer and mix until combined.

3. Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough. Add the chopped ginger and mix again until ginger is fully incorporated.

4. On a floured surface roll the dough out to 1/2 cm thickness and cut out with a 6cm round cutter (approx 18 biscuits).

5. Place on the prepared trays and chill in the fridge for at least 30 minutes.

6. Preheat oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

7. Bake for 20-25 minutes.

8. Remove from oven and sprinkle with some extra caster sugar.

9. Leave to cool slightly on the trays then transfer to a wire cooling rack to cool completely.

Equipment Used

Download recipe card

Sarah’s extra slice…..

You can use any shaped cutters you like in this recipe.

The shortbread will freeze baked for up to 3 months.