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Ginger shortbread

Ginger shortbread

A delicious shortbread, with a delightful zing of ginger
5 from 4 votes
Prep Time 8 mins
Cook Time 25 mins
Cooling time 15 mins
Course afternoon tea, baking, Dessert, Snack, supper
Cuisine english

Equipment

  • food processor

Ingredients
  

  • 1 cup plain flour
  • 3 tbsp cornflour (cornstarch)
  • 1 ½ tsp ground ginger
  • ½ tsp mixed spice
  • cup icing sugar
  • 2 tbsps golden syrup
  • 125 grams butter (4.4 oz), diced

Instructions
 

  • 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).
  • Enjoy!
Keyword cookies, ginger, ginger shortbread, shortbread