Ginger Shortbread

Ginger Shortbread


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This is a great old fashioned recipe for an easy ginger shortbread. This delicious shortbread is topped with a ginger glaze.


Serves: 8 

  • Shortbread
  • 110g plain flour
  • 55g cornflour
  • 1 teaspoon ground ginger
  • 110g butter
  • 55g soft brown sugar
  • Icing
  • 110g icing sugar
  • 1 tablespoon ginger syrup
  • 1 tablespoon chopped preserved ginger

Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Shortbread: Preheat oven to 160 degrees C. Grease a 20cm round loose-bottomed cake tin.
  2. In a large bowl, sift together the flour and cornflour then add the ground ginger.
  3. In a separate bowl, cream the butter and brown sugar together, then combine with the flour mixture to make a soft dough.
  4. Press the mixture into the prepared cake tin and smooth the top with the back of a spoon. Pinch the edges and prick the centre area with a fork.
  5. Bake in preheated oven for 35 minutes. Cool for 5 minutes in the tin, then transfer to a cooling rack.
  6. Icing: Mix icing sugar with ginger syrup and spread onto the cold shortbread. Top with preserved ginger.
  7. When the icing has set, slice and serve.

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