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Ginger Shortbread

Ginger Shortbread

Ginger Shortbread

Everyone loves shortbread and these delicately spiced biscuits with stem ginger cooked in syrup are a crowd favourite.

Prep: 5 mins plus chilling time
Cook Time: 20 mins
Serves: 40 various shaped biscuits


Cream the butter and sugar until light and fluffy. Sift in the flour and spices and combine gently. On a lightly floured bench bring together to combine and lightly roll out to 1cm thickness. Sprinkle the ginger over the dough, and gently press in with a rolling pin. Use cutters to cut into shapes (or cut into rectangles or wedges). Put onto baking paper lined baking trays and refrigerate for at least 1 hour. 

Preheat the oven to 180°C. Bake for 15-20 mins until lightly coloured. Cool on a wire rack.


225g butter

125g brown sugar

325g plain flour

½ tsp mixed spice

2 tsp ground ginger

½ cup stem ginger (we used 5-6 pieces of Opies stem ginger) drained and cut into small pieces

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