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Stem ginger shortbread recipe

Stem ginger shortbread recipe

25 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


  • 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

  • Fat

    9g 13%
  • Saturates

    5g 26%
  • Sugars

    8g 9%
  • Salt

    0g 0%

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


  1. 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.
  2. 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.
  3. 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.

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