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  • Sarah L Samuels

Satsuma & Ginger Shortbread Biscuits

Updated: May 9

I had a lot of satsumas to use up this week so I made these delicious stars! They are satsuma ginger shortbread biscuits.


I have used crystallised ginger in this recipe but you could use stem ginger if you want a stronger ginger taste. Crystallised ginger works really well for these biscuits and makes them a bit Christmassy.


They are buttery, melt in your mouth and have a lovely hit of the warm spice of ginger. They look pretty festive too!!!! If you don’t have a star cutter you can use any shape you want and they can be made all year round with any citrus fruit.




To start with make sure you have a good quality butter as it really does make a difference to the taste!

Line two baking trays with baking parchment.


In a stand mixer cream the butter and sugar until light and fluffy.



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



Add the satsuma zest and chopped ginger.



Mix again until they are fully incorporated.



On a floured surface roll the dough out to 1/2 cm thickness and cut out in star shapes (approx 20 biscuits).



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


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


Bake for 20-25 minutes.



Remove from oven and sprinkle with some white or golden caster sugar. I used golden to make them more Christmassy.



Leave to cool slightly on the trays then transfer to a baking tray.




Satsuma & Ginger Shortbread Biscuits


Sarah's servings: 22

Sarah's skill: Easy

Baking time: 20-25 minutes

Ingredients:


200g Butter

100g Caster Sugar

200g Plain Flour

85g Cornflour

Zest of 2-3 Satsumas

50g Crystallised ginger (chopped roughly)

White or golden caster sugar for decoration.


Method:

  1. Line two baking trays with baking parchment.

  2. In a stand mixer cream the butter and sugar until light and fluffy.

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

  4. Add the satsuma zest and chopped ginger and mix again until they are fully incorporated.

  5. On a floured surface roll the dough out to 1/2 cm thickness and cut out in star shapes (approx 22 biscuits).

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

  7. When ready to bake Preheat oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

  8. Bake for 20-25 minutes.

  9. Remove from oven and sprinkle with some white or golden caster sugar. Leave to cool slightly on the trays then transfer to a baking tray.


Equipment Used






Sarah's Extra slice.......


Any cutter will work but I thought the stars were nice and festive.


I use masterclass baking trays for all my cookies and biscuits.


Any citrus fruit can be used in this recipe.


I suggest using a good quality zester / grater like a Microplane available on Amazon


Always use a good quality butter it will taste so much better.

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