If you’re looking for a super quick, easy and delicious cookie, I think you’d better whip up a batch of these ginger shortbread cookies now!
But be warned. These are a little bit addictive. I will not take any responsibility for over eating. 😂Jump to Recipe
I have to confess something here. I have a sweet tooth (no that wasn’t my confession, everyone who knows me knows that). But, although I like cakes, it’s pretty rare that I crave one, or can’t control myself when eating cake. It’s a different story around cookies. Or biscuits as we call them in NZ, Australia and England. (Lol, and possibly the rest of the world outside of North America.) My self control is really put to the test when I bake my favourite cookies, and dangerously, these are now included in that list. I actually have to limit how often I bake cookies, because of this lack of control. Son #2 just rolls his eyes in despair at me as I reach for the cookie jar – again! And again!
But in the interests of ensuring this recipe was perfect for you, I did have to make these several times. And I wasn’t the only one in the family with a lack of self control around these. Every batch of these ginger shortbreads disappeared very quickly. They are good!
But don’t just take my word for it. Try them yourselves. If you have a thermomix or food processor, you can make these in minutes.
And in fact, they’re so quick to make, that I videoed myself making them, so you could see in real time how long they took. 5 minutes total to put the ingredients in the mixer, 15 seconds to blend. 2 minutes to roll them out, another couple of minutes to cut, and then it was just baking time.
See just how easy the Ginger Shortbread cookies are to make;
So without further ado, here’s your recipe for the yummiest, easiest shortbread cookies you will ever make. Get to it.
- food processor
- 1 cup plain flour
- 3 tbsp cornflour (cornstarch)
- 1 ½ tsp ground ginger
- ½ tsp mixed spice
- ⅓ cup icing sugar
- 2 tbsps golden syrup
- 125 grams butter (4.4 oz), diced
- Line 2 baking trays with baking paper
- Place all the ingredients, except the golden syrup, in a food processor and pulse until combined.
- Add the golden syrup, and process again it starts to clump together.
- Lay a sheet of baking paper on your bench, and tip the mix onto it. Add another sheet of baking paper on top, then roll your dough out until around ¼-½ cm thick. (⅛-⅜)
- Pop into your fridge (keeping it flat) for around 15 minutes.
- Preheat your oven to 160°C (320°F)
- Remove from the fridge, take off your top sheet of baking paper, and use either a decorative cookie cutter (shape) to cut, OR simply use a knife to cut 'fingers'.
- Place your shapes on your lined baking trays, and bake for approximately 25 minutes (or until they start to brown slightly at the edges, and smell divine).
Put all of the ingredients except for the golden syrup into your thermie. Blend for 5 seconds on speed 5.
Add the golden syrup, then blend for 10 -15 seconds on speed 5. (You want the mix to have started clumping together).
Tip out onto a sheet of baking paper, and follow the instructions above from here on.
(If it’s not all clumped together, you can quickly bring it together on your baking paper.)
But wait, there’s more …
These cookies are delicious on their own, but if you want to make them that little bit more special, you can dip them in melted chocolate! Of course right! Any kind of chocolate will do. I know there’s a lot of people who prefer dark chocolate, but that’s not me. I love these with white chocolate. (And in NZ, that’s got to be Whittakers.) If you’re going to do this, just dip a side or the end – it’s visually more appealing, and easier to do.
You do need to wait until the cookies are completely cooled before you do this….