Ginger Shortbread
photo by HeatherFeather
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
10-15 cookies
ingredients
-
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
-
For Icing
- 2 ounces unsalted butter
- 2 tablespoons golden syrup or 2 tablespoons honey
- 3⁄4 teaspoon ground ginger
- 1 ounce candied ginger, cut in small pieces (optional)
- 4 tablespoons powdered sugar or 4 tablespoons icing sugar
directions
- Cream the 4 ozs butter with the sugar.
- Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
- Put 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.
- While 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.
- Pour the icing over the hot shortbread and let it cool a little.
- When the icing has cooled a bit, decorate the top with pieces of candied ginger.
- Cut shortbread into shapes (wedges or rectangles).
- Cool completely before removing from pan.
- *Note:You may leave out the candied ginger- some may find it too spicy, especially children.
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Reviews
-
Wow, these are gingery! If you love ginger, (like me) this is the recipe for you! However, I do say, these are more sophisticated than the "traditional" ginger cookies. I would serve this more for a wintery dinner party, more than I would for when the kids come home from school. I did not have "golden syrup" or "candied ginger" but, that's my fault, not Heatherfeather's, but I can't imagine that these could come out any better than they did. HeatherFeather - good job! I highly recommend this.
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OUTSTANDING. My family really really loved these ginger Shortbreads. I thought that they were easy to make. I stuck to the recipe. The icing was just devine. What a liked about this recipe, besides it's yummy taste, was that all the ingredients were in my pantry. Being eggless was an added bonus. I will be making these for Christmas presents. Like Mimi, I highly recommend this recipe. Thank you Heather. :-)