Ginger shortbread

Ginger shortbread


4 people made this

About this recipe: These sweet and spicy shortbread biscuits will store quite well in an airtight tin - if they last that long!

Taplow and Hitcham W.I.

Serves: 16 

  • 110g (4 oz) butter
  • 110g (4 oz) moist sugar
  • 170g (6 oz) plain flour
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 egg

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat the oven to 180 C / Gas mark 4. Lightly grease a baking tin and line with parchment paper.
  2. Cream the butter and sugar until light and fluffy. Gradually stir in the flour, ginger, baking powder and salt. When mixed well, add the beaten egg.
  3. Roll out on a floured board and cut into shapes; place on prepared tin.
  4. Bake in the preheated oven until just golden, about 30 minutes. Once cooled, store in an airtight tin.

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