Stem ginger shortbread

    50 min

    This is a great old fashioned recipe for an easy ginger shortbread. This delicious shortbread is topped with a ginger glaze and decorated with stem ginger.


    Dorset, England, UK
    3 people made this

    Serves: 8 

    • For the shortbread
    • 110g (4 oz) plain flour
    • 55g (2 oz) cornflour
    • 1 teaspoon ground ginger
    • 110g (4 oz) butter
    • 55g (2 oz) soft brown sugar
    • For the icing
    • 110g (4 oz) icing sugar
    • 1 tablespoon ginger syrup
    • 1 tablespoon chopped stem ginger

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 160 C / Gas 3. Grease a 20cm (8 in) round loose-bottomed cake tin.
    2. For the shortbread:

    3. In a large bowl, sift together the flour and cornflour then add the ground ginger.
    4. In a separate bowl, cream the butter and brown sugar together, then combine with the flour mixture to make a soft dough.
    5. Press the mixture into the prepared cake tin and smooth the top with the back of a spoon. Pinch the edges and prick the centre area with a fork.
    6. Bake in preheated oven for 35 minutes. Cool for 5 minutes in the tin, then transfer to a cooling rack.
    7. For the icing:

    8. Mix icing sugar with ginger syrup and spread onto the cold shortbread. Top with stem ginger.
    9. When the icing has set, slice and serve.
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    Reviews in English (1)


    I forgot to check on it and it was a bit over done, but good enough!  -  07 May 2015

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