Ginger Shortbread
I love shortbread, even better when it’s homemade. I love that some are slightly different shapes. Some are different colours. And more often than not, the thickness really varies. Since discovering this ginger shortbread recipe, I have made it so many times and it’s always a massive hit.

I wish I could claim this as my own, or even a family recipe. But this is another recipe that came from Super Food Ideas magazine. It was originally featured at Christmas as a shortbread cookie base to which different things are added to make different shortbreads. This is one of my favourite cookie recipes, as it combines shortbread and gingerbread. They are perfect to give out as a holiday cookie, I just wrap a few in some cellophane with a ribbon. And one batch makes around 50 pieces, so there’s plenty to share.

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This ginger shortbread works great as a traditional round shape. But they look extra cute cut into different shapes. My favourite shapes to use are the butterfly and flower. And these shapes make it so easy to decorate. You can decorate the ginger shortbread cookies with traditional icing. But my favourite way is to decorate them with different coloured chocolate.

Ginger Shortbread

Ginger Shortbread

Yield: 50
Prep Time: 1 hour
Cook Time: 8 minutes
Additional Time: 1 hour
Total Time: 2 hours 8 minutes

Ingredients

Ginger Shortbread

  • 250g unsalted butter at room temperature
  • 2/3 cup caster sugar
  • 2 tsp vanilla extract
  • 2 cup all purpose flour
  • 1/2 cup rice flour
  • 1 tsp ground ginger
  • 2 tbs golden syrup
  • 1/4 cup rice flour (for rolling out the dough)

Icing

  • 1 cup icing sugar (sifted)
  • 1 tbs milk
  • food colouring of choice

Instructions

Ginger Shortbread

  1. Preheat the oven to 180°C
  1. Sift flours together in a separate bowl
  2. Starting on a low speed, cream the butter, sugar and vanilla in an electric mixer. Add the ginger and golden syrup when fluffy
  3. Stir flours into the butter-sugar mixture
  4. Transfer the dough to a flat surface for rolling
  5. Roll dough to 1cm thick, using the extra rice flour as needed
  6. Cut the dough into shapes using cookie cutters
  7. Bake on a baking tray lined with baking paper or non stick mat for 8-10 minutes
  8. Let the cookies cool on the baking tray for about 5 minutes then transfer to a wire cooling rack to cool completely.

Icing

  1. Add the milk to the icing sugar ½ teaspoon at a time, until you reach the desired thickness. Thicker for borders, thinner to 'flood-fill'
  2. Add the food colouring 1 drop at a time, until you reach the desired colour
  3. Spoon the icing mixture into a piping bag. If you don't have a piping bag, use a zip-lock bag and cut the very tip of the corner off, start small and if you need to cut off more you can.
  4. Decorate!

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