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Stem ginger shortbread recipe

31 ratings

For a twist on classic shortbread, try this version which includes crystallised stem ginger, ground rice and ginger. A teatime treat with a difference, and ready in less than 30 minutes. Top tip: double the quantities and freeze the extra for future occasions. See method

Makes 12
10 mins to prepare and 15 mins to cook
162 calories / serving
Freezable
Vegetarian

Ingredients

125g (4oz) butter, at room temperature
50g (2oz) crystallised stem ginger, finely chopped
50g (2oz) caster sugar
150g (5oz) plain flour
25g (1oz) ground rice
2 tsp ground ginger

Each serving contains

Energy
680kj
162kcal 8%
Fat
9g 13%
Saturates
5g 26%
Sugars
8g 9%
Salt
0g 0%

of the reference intake
Carbohydrate 20g Protein 1.5g Fibre 0.6g

Method

Preheat he oven to 150°C. Whizz all the ingredients apart from the stem ginger in a blender until it comes together. Turn the dough out onto a floured surface and briefly knead in the stem ginger.
Roll out to 1cm (½in) thickness; shape into an 18cm (7in) square. Put in the fridge for 1 hour to firm up. Cut into 12 fingers.
Bake the shortbread for 15 minutes. Remove from the oven and loosen the biscuits from the baking tray. Leave to cool for about 5 minutes, before transferring to a rack to cool completely.

See more Shortbread recipes