You’ll love how easy this wonderfully warming ginger shortbread recipe is. By mixing together a few simple ingredients, you’ll be rewarded with the perfect cookie to share with your friends and family.
Originating in Scotland, shortbread has become a favourite the world over. The flavour is butter, it’s easy to make and keeps really well making it a great cookie to give as gifts.
What you’ll need
This ginger shortbread has that classic buttery flavour but with the addition of a warming ginger kick, in two forms.
- Ground ginger (5): This spice is often associated with the holidays and for it’s aroma and warmth.
- Crystallised ginger (6): or you may know it as candied ginger but you can also use stem ginger. These are the little flecks you can see in the images.
- Butter (3): Avoid buying the cheapest butter, if possible. Cheaper varieties often have more water in them which will take away from the buttery flavour these biscuits / cookies should have.
- Cornflour (cornstarch) (4): While traditional shortbread uses rice flour (like in these Orange Pistachio Shortbread), I sometimes use cornflour to give it a more soft and melty texture.
Flour (1) and sugar (2) round out the 6 ingredients you’ll need in this recipe.
How to make them
Ginger shortbread is very simple to make.
- Start by creaming together softened butter and sugar.
- Add the flour, cornflour and ground ginger (image 1)
- Add the chopped candied ginger, then pull it together into a dough (image 2)
- Roll the dough out and cut out shapes, then place them on a baking tray (image 3)
- Chill for 10 minutes, then bake
These are so simple to make, they’ll be made and out of the oven in a little over half and hour.
Shortbread holds it’s shape well so it’s often used around Christmas time to hang on the tree by cutting a little hole in the cookie pre-bake, then tying a ribbon around.
Of course, as always, there are options to change this recipe up.
- Chocolate: Chocolate and ginger go well together. You could add in chocolate chips or even dip the cooled cookies in melted chocolate.
- Other mix-ins: You could add dried fruit or nuts or seeds too.
How to store them
Shortbread keeps well stored in a cool spot, in an airtight container for 2-3 weeks.
They are perfect in a glass jar or pretty box, wrapped up and gifted.
More oreo recipes you’ll love
- Spiced Shortbread Christmas Cookies
- Vanilla Shortbread Cookies with Passionfruit Icing
- Chocolate Almond Shortbread Cookies
- Melting Moments Cookies with Raspberry Buttercream
- Chocolate Chip Shortbread
- Dark Chocolate Shortbread
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- 115 g unsalted butter, softened (1 stick / ½ cup)
- 50 g caster (superfine) sugar (¼ cup / 1.8oz)
- 130 g plain (all-purp) flour (1 cup / 4.5oz)
- 2 tablespoons cornflour (cornstarch) (20g / 0.7oz) (notes)
- 3 teaspoons ground ginger
- ⅓ cup crystallized ginger, finely chopped (60g / 2.1oz)
- Preheat the oven to 180C / 350F / 160C fan forced. Line two baking trays with baking paper.
- In a medium bowl (or the bowl of a standmixer with paddle attachment), beat the butter and sugar until pale and creamy.
- Add the flour, cornflour and ground ginger and beat until it looks like wet sand.
- Add the crystallized ginger and beat to incorporate. Pull the dough together with your hands.
- Roll the dough out between two sheets of baking paper to about 8mm (⅓ inch), then use a 5cm (2 inch) cookie cutter to cut out squares.
- Space about 2 inches apart on the baking trays then chill for 10 minutes.
- Bake for around 14 minutes or until the edges start turning golden.
- Let the cookies cool for a few minutes before transferring to a wire rack to cool completely.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide). The cornflour in this recipe is 8 teaspoons.
- All ovens vary – check for doneness 2-3 minutes before the recipe suggests
- For best results, always weigh ingredients like flour and sugar. Kitchen scales are cheap, will last forever and weighing will always give you the best result.
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