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    Home » Cakes and Desserts

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    Ginger Shortbread

    Ginger Shortbread uses ground ginger in the biscuit and fudge icing to give this traditional shortbread recipe a warm spice flavour, especially good at colder times of year.

    Jump to Recipe
    Slices of Ginger Shortbread with ginger fudge icing on a patterned plate.

    Ginger Shortbread

    Ginger Shortbread is a soft, warming shortbread with a ginger fudge icing. Easy and quick to make, using the all-in-one method.

    How hot is Ginger Shortbread?

    Adjust the amount of ginger to suit your taste. I like ginger biscuits to have a dash of heat, so I use 1.5 teaspoons ginger in the shortbread and a little more in the icing. If you want a mild flavour, use 1 teaspoon in each and if you like a lot of heat use 2 teaspoons - or more.

    One thing to note about ground ginger is that it does lose its potency with age, so if yours has been hanging about a bit, it won't be as hot as a freshly opened jar. Either buy some more or use more of it. Eventually, though, it just isn't worth it and you will have to buy a new jar. I have bought ginger in large bags in the past, but then I use it well after its best, so now, even though I use quite a bit, I buy it in small quantities to keep the flavour.

    Can I use self-raising flour instead of plain flour and baking powder?

    To make self-raising flour, you add 1 level teaspoon (5ml) baking powder per 100g flour. That would mean 1.5 teaspoons in the 150g flour used in this recipe. The shortbread will rise more and will be more crumbly if you use the S-R flour so it's best to use plain with 1 teaspoon baking powder, as the recipe states.

    Is it shortbread? It looks like a cake

    And it's made in a cake tin! Ginger Shortbread is definitely biscuit-y, but it's quite a soft shortbread, without any ground rice or semolina to give it a real crunch. It slices like a cake and the icing stays soft unless you put it in the fridge.

    How easy is it to make Ginger Shortbread?

    Hmm! This is such an easy recipe. Essentially you chuck everything in the mixer or processor and turn it on until all the ingredients combine. Shortbread doesn't like a lot of handling, but you avoid that by pressing it in a piece into the tin. (If you're making it by hand, vigorously beat the butter and sugar together first, then add the flour, baking powder and ginger and mix gently.) Cook for half an hour and then make the icing by melting the ingredients together and pouring over the base.

    It's best to let the shortbread get fairly cool before you put the icing on, but the process is very easy.

    Helpful Tools

    • Baking parchment circles – Line the tin with one these and the base doesn’t stick plus there’s less mess (so less washing up). You're also not adding any extra butter to the cake or biscuits that you're making. I bought a pack in mixed sizes some years ago and it’s still going strong

    If you like this…

    …Why don’t you try:

    Two slices of Iced Ginger Cake on a plate with the rest of the cake behind

    Iced Ginger Cake

    Iced Ginger Cake is moist and warming - and easy to make.
    Pieces of millionaires shortbread balanced on top of each other.

    Millionaires Shortbread

    Shortbread, caramel and chocolate - the three layers of a Millionaires Shortbread.
    Ginger Biscuits, ready to eat

    Ginger biscuits

    Crunchy or chewy, these ginger biscuits are easy to make and quick to cook

    Recipe

    Ginger Shortbread with ginger fudge icing on a patterned plate.
    Print Recipe
    5 from 2 votes

    Ginger Shortbread

    Ginger Shortbread uses ground ginger in the biscuit and fudge icing to give this traditional shortbread recipe a warm spice flavour.
    Prep Time15 minutes mins
    Cook Time35 minutes mins
    Total Time50 minutes mins
    Course: Teatime
    Cuisine: British
    Servings: 8 servings
    Author: Susie@Everyday Cooks

    Ingredients

    For the Ginger Shortbread:

    • 120 g butter
    • 60 g caster sugar
    • 150 g plain/all-purpose flour
    • 1 teaspoon baking powder (5ml)
    • 1-2 teaspoons ground ginger, according to taste (5-10ml)

    For the ginger icing:

    • 60 g butter
    • 75 g icing sugar
    • 35 g golden syrup
    • 1-2 teaspoons ground ginger, according to taste (5-10ml)
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    Equipment

    18 cm/7-inch deep round cake tin
    Baking parchment circle

    Instructions

    Preparation:

    • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
    • Line the base with a baking parchment circle and/or lightly grease the tin.

     For the Ginger Shortbread:

    • Beat all the shortbread ingredients with a mixer or in a food processor until they are well combined
      (Butter, sugar, flour, baking powder, ginger)
    • Press the mixture into the prepared tin and use the back of a spoon to smooth the surface
    • Cook for 30 minutes or until golden. Allow to cool in the tin.

    For the ginger icing:

    • Melt all the ingredients together gently
      (Butter, icing sugar, golden syrup, ginger)
    • Stir to combine
    • Pour over the shortbread and allow to cool.

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      Easy Christmas Loaf Cake
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    Reader Interactions

    Comments

    1. Elizabeth says

      April 15, 2024 at 3:25 pm

      Is it OK to make this in a square tin? If so, what size would you advise please?

      Reply
      • Susie Collings says

        April 18, 2024 at 6:09 pm

        Hi Elizabeth, You can make it in a square tin: 6-inch/15cm

        Reply
    2. Joanna Kozlowski says

      March 08, 2024 at 1:05 pm

      I haven’t made this yet as I’ve only just seen it but oh my goodness this has taken me back to my childhood- my Mum used to make this and I loved it.
      After she died her handwritten recipe notebook disappeared and i have been upset ever since. Thank you for making my day,

      Reply
      • Susie Collings says

        March 14, 2024 at 4:34 pm

        Hi Joanna, I found this recipe in my Mum's handwritten recipe book - along with lots of others I've been posting. Those old recipes are the best. I hope you make it and it reminds you of your Mum 🙂

        Reply
    3. Nicola says

      September 19, 2023 at 5:24 pm

      5 stars
      I was lucky enough to sample these at a friend's house, they are absolutely delicious. I would like to make some myself and wondered whether they would freeze alright, as this is will be the only way to stop myself from eating all eight slices in one go!!!

      Reply
      • Susie Collings says

        October 03, 2023 at 2:48 pm

        Hi Nicola, I haven't tried it, but plain shortbread freezes okay. The worst that will happen is that the texture of the filling is slightly altered.

        Reply
    4. Sarah says

      April 14, 2022 at 3:50 pm

      I’ve been trying to find a recipe called Lakeland fingers which my husband had as a child. From what he has said this recipe sounds v similar. Have you heard of them?
      Thanks

      Reply
      • Susie Collings says

        April 17, 2022 at 7:59 pm

        Hi Sarah, I've heard of Grasmere Ginger Shortbread, which is similar but has fine oatmeal in it, so it's a coarser texture.

        Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    Slices of Ginger Shortbread with ginger fudge icing on a patterned plate.
    Ginger Shortbread with ginger fudge icing on a patterned plate.

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