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Ginger Shortbread with ginger fudge icing on a patterned plate.
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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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Teatime
Cuisine: British
Keyword: Iced shortbread
Servings: 8 servings
Author: [email protected] Cooks


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)



  • 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.