Crumbly, buttery Ginger Shortbread filled with a combination of crytallised and ground ginger is the perfect holiday shortbread. With just 6 ingredients, these biscuits are easy to make and also wonderful for gift giving.
unsalted butter, softened
(1 stick / ½ cup)
caster (superfine) sugar
(¼ cup / 1.8oz)
plain (all-purp) flour
(1 cup / 4.5oz)
(20g / 0.7oz)
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.
are cheap, will last forever and weighing will always give you the best result.
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