My ginger shortbreads recipe

  • Serves Makes 8 ginger shortbreads
  • 20 mins to prepare and 10 mins to cook
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Customer recipe by Mark Scott
Added 76 months ago

Pre-heat the oven to Gas mark 4, 180°C, fan 160°C.

Cream the butter, sugar, grated and ground ginger together until smooth. Add the flour a little at a time and gradually bring the mixture together until you have a soft dough.

Turn out the dough onto a lightly floured surface and roll or pat out to a circle about 1cm (½in) thick.

With a sharp knife or pastry cutter, cut into eight pieces. Transfer to a non-stick baking sheet, place a small piece of stem ginger on each one and sprinkle with a little caster sugar. Bake for 10 minutes or until light golden. 

Remove from the oven and cool on a wire rack. Serve when ready.

Tip

You will only need 1 teaspoon of fresh ginger for this delicious recipe so don't be tempted to use more as it will make your dough too soft.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 100g (3½oz) butter
  • 50g (2oz) golden caster sugar
  • 2.5cm (1in) root ginger, grated
  • 1tsp ground ginger
  • 175g (6oz) plain flour
  • 2 x cubes crystallised stem ginger
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