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Stem ginger shortbread recipe
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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
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
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Energy
680kj
162kcal
8%
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Fat
9g
13%
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Saturates
5g
26%
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Sugars
8g
9%
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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.
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