Ginger Shortbread – a delicious recipe with caster sugar, butter, flour, root ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the sugar, butter and flour in a processor and blitz until it forms a breadcrumb-like consistency.
2
Be careful not to overwork it.
3
Mix in the minced ginger to form a dough.
4
If necessary, add a tiny splash of water to bring it together.
5
It depends on how much liquid you have in the ginger.
6
Knead a couple of times on a very lightly floured surface then roll out to about 1cm thick and cut into whatever shape you want.
7
Place in the freezer for 20 minutes.
8
Meanwhile, heat the oven to 300F.
9
Put the dough in the oven and cook until golden, turning occasionally if necessary to ensure even baking (approx 20 minutes).
10
Turn out onto a cooling rack for ten minutes before eating.
367
kcal
Calories
21
g
Fat
42
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 50 g caster sugar, 100 g salted butter, room temperature, 150 g plain flour, 1 tablespoon minced root ginger.
Yes, Ginger Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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