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Ginger shortbread biscuits

Name: Ginger shortbread biscuits
Yield: Serves 16-20
Cuisine: British recipes
Ingredients: 80g unsalted butter, at room temperature, plus extra for greasing; 80g plain flour; 1 tsp ground ginger; 30g icing sugar, plus extra for dusting; 30g cornflour; Drop of vanilla extract

Published: 31 Mar 08
Updated: 18 Mar 24

Perfect on their own as a delicious teatime treat or, for an impressive dinner party dessert, serve them alongside these orange scented wine jellies.

Easy
April 2008

Test kitchen approved

Serves 16-20
Takes 10 min to make, 10 min to bake, plus chilling

Perfect on their own as a delicious teatime treat or, for an impressive dinner party dessert, serve them alongside these orange scented wine jellies.

Nutrition: per serving

Calories: 97kcals
Fat: 6g fat (3.8g saturated)
Protein: 0.7g
Carbohydrates: 10.7g (3g sugar)
Salt: trace

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Ingredients

80g unsalted butter, at room temperature, plus extra for greasing
80g plain flour
1 tsp ground ginger
30g icing sugar, plus extra for dusting
30g cornflour
Drop of vanilla extract

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Method

In a mixing bowl, cream the butter until pale and fluffy. Sift over the flour, ginger, sugar and cornflour and beat well. Beat in the vanilla.
Turn out onto a piece of cling film and shape into a roll about 5cm in diameter. Wrap up and chill for 2 hours or until firm enough to slice.
Preheat the oven to 190°c/fan170°c/gas 5. Cut the dough into 12 x 5mm-thick slices. Place, spaced apart, on a buttered baking sheet and bake for 10 minutes, until golden.