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I love making shortbread. It’s so easy and quick to make and always turns out well. But, it’s nice to make different types of shortbread, adding a flavour to suit your tastes, the occasion and what you have in the kitchen at the time.

Our latest creation is stem ginger shortbread, made with a combination of stem ginger and ground ginger, giving a lovely warm flavouring to a typical shortbread cookie recipe.

How do you make ginger shortbread?

For this old fashioned ginger shortbread recipe you just need caster sugar, butter and plain flour – and you don’t need any baking powder for this recipe either. We then add ground ginger and stem ginger to the mix but you could use candied ginger or glace ginger if you wanted.

These stem ginger biscuits don’t take very long to make and are a great choice when baking with the kids. Shortbread with ginger is lovely for an afternoon treat or as part of an afternoon tea spread. It also looks lovely so is perfect to give as gifts at any time of the year.

One of our favourite things about these shortbread ginger biscuits is that they keep well in an airtight container without going soft. Perfect for keeping in a biscuit tin! Although they never last that long in our house.

Ginger shortbread biscuits are just one of the many recipes we have on our website. If you’re looking for more things to bake, here’s our White Chocolate Rocky Road, Chocolate Biscoff Loaf Cake and Lemon Butterfly Cakes recipes. You can see all our recipes to date here.

You can make this recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:

As you can see, it’s all things you probably have already – that is what makes cookies so simple and convenient to make.

Here’s our super easy recipe for Ginger Shortbread Cookies:

Makes: 20 biscuits

Ingredients

100g caster sugar
200g unsalted butter
300g plain flour
0.5 tsp ground ginger
50g stem ginger, chopped

Recipe

Preheat oven 170C/325F/Gas 3
Lightly butter or line two baking trays.
Cream butter and the sugar in a large mixing bowl before gradually adding the flour and ground ginger and mixing until a dough forms.
Add the stem ginger pieces to the dough and knead until they are spread throughout the cookie dough.
Roll the shortbread dough out onto a lightly floured surface until it is about a cm thick. Cut into rounds using a cookie cutter and place evenly spaced on the baking sheets with a little bit of spreading room.
Prick each biscuit with a fork.
Bake for 15-20 minutes in the preheated oven until the cookies are just starting to brown on top.
Leave to cool slightly before transferring to a wire rack to cool completely.

If you’d like to pin or print the Ginger Shortbread Cookies recipe for later you can do so at the bottom of the page. Enjoy!

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