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 recipe for ginger shortbread 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 base to which different things are added to make different shortbreads. This is one of my favourite recipes as it combines shortbread and gingerbread. They are perfect to give out at Christmas, I just wrap a few in some cellophane with a ribbon. And one batch makes around 50 pieces, so there’s plenty to share.

RELATED: Owl Themed Baby Shower

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 with traditional icing. But my favourite way is to decorate them with different coloured chocolate.


Ginger Shortbread

Servings 50 cookies


Ginger Shortbread

  • 250 g butter softened
  • 2/3 cup caster sugar
  • 2 tsb vanilla extract
  • 2 cup plain flour
  • 1/2 cup rice flour
  • 3 tsp white sugar
  • 2 tbs golden syrup
  • 1/4 cup rice flour for rolling out the dough


  • 1 cup icing sugar sifted


Ginger Shortbread

  1. Preheat the oven to 180°C

  2. Sift flours together in a separate bowl

  3. Cream the butter, sugar & vanilla. Add the ginger & golden syrup when fluffy.

  4. Stir flours into the butter-sugar mixture

  5. Roll out dough to 1cm thick and cut into shapes

  6. Bake on a baking tray lined with baking paper for 8-10 minutes

  7. Let the cookies cool on the baking tray for about 5 minutes then transfer to a wire cooling rack.


  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!