1/1 Photo of Ginger Shortbread
This is a very tasty cookie with a bit of a kick from ginger. These go very well with tea. Please only use real butter - shortbread does not lend itself to any substitutions. My dear friend,Michelle,used to serve these and shared the recipe with me. The recipe is adapted from "Traditional Scottish Cookery" by Theodora Fitzgibbon. The amount of cookies you get will very depending upon how small you cut them. I like to use a shortbread mold. NOTE: If you can't find golden syrup (also known as Cane Syrup), you may subsitute corn syrup or honey - or mix honey & corn syrup together.
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For the cookies
- 4 ounces unsalted butter
- 2 ounces caster sugar or 2 ounces superfine sugar
- 10 ounces all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1Cream the 4 ozs butter with the sugar.
- 2Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
- 3Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
- 4While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
- 5Pour the icing over the hot shortbread and let it cool a little.
- 6When the icing has cooled a bit, decorate the top with pieces of candied ginger.
- 7Cut shortbread into shapes (wedges or rectangles).
- 8Cool completely before removing from pan.
- 9*Note:You may leave out the candied ginger- some may find it too spicy, especially children.
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Nutritional Facts for Ginger Shortbread
Serving Size: 1 (597 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 274.1
- Calories from Fat 126
- Total Fat 14.1 g
- Saturated Fat 8.7 g
- Cholesterol 36.5 mg
- Sodium 41.6 mg
- Total Carbohydrate 34.3 g
- Dietary Fiber 0.8 g
- Sugars 10.0 g
- Protein 3.1 g