Buttery ginger shortbread

    1 hour

    This recipe makes a lovely buttery shortbread even without the ginger but I adapted it for my ginger-mad father-in-law. You can always leave the ginger out for a lovely traditional shortbread. This is best made in a shortbread/fluted tin as it will spread too much if made into separate biscuits.


    Northamptonshire, England, UK
    3 people made this

    Serves: 6 

    • 175g plain flour
    • 50g caster sugar
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1 teaspoon mixed spice
    • 1 pinch salt
    • 115g cold butter, cubed
    • 1 handful chopped crystallised ginger, to taste
    • 1 tablespoon syrup from jarred stem ginger

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 150 C / Gas 2.
    2. Mix flour, sugar, ground ginger, cinnamon, mixed spice, and salt in a bowl. Add the butter and rub it in with your fingers until the mix looks like fine crumbs.
    3. Add crystallised ginger and syrup and bring together to form a dough. Do not overwork or it will become tough, just work enough to bring it together.
    4. Lightly press dough into a 20cm (8 in) fluted tin. Prick shortbread all over with a fork.
    5. Bake in the preheated oven until lightly browned at the edges, about 45 to 50 minutes.
    6. Remove from the oven and sprinkle with extra caster sugar and ground ginger (ginger is optional). Leave to cool in the tin until firm.

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    Reviews in English (1)


    I like my shortbread melt in your mouth buttery, that's why I love this recipe everytime  -  31 Jul 2017