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Ginger Shortbread

Buttery, crumbly, ginger shortbread
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 3
Author: Viella

Ingredients

  • 1 1/3 cup flour
  • Pinch of salt
  • 8 tbsp unsalted butter cold
  • 5 tbsp sugar
  • 2 tsp ginger shredded
  • 1 large egg yolk

Equipment & Utensils

  • Mixing bowl or food processor
  • Parchment paper
  • Cookie sheet

Instructions

Mixing by hand

  • Tip flour and salt into mixing bowl
  • Cut up butter into tbsp portions and add to flour.
  • Rub the flour and butter in between your fingers until you get to a sand-like consistency.
  • Add sugar and with a fork mix thoroughly.
  • Add ginger, and again mix with a fork.
  • Add egg yolk, still using fork mix throughly until a dough begins to form, then with your hands mold the dough together.

Mix using food processor

  • Tip flour and salt into food processor.
  • Cut up butter into tbsp portions and add to flour.
  • Mix flour and butter together until you get to a sand-like consistency.
  • Add sugar and then ginger and mix.
  • Finally, add egg yolk, and mix throughly into a dough, then with your hands mold the dough together.

How to make cookies

  • Sprinkle some flour onto a flat surface and knead dough a few times (approx. 8-12) until dough is good to roll out.
  • If your dough becomes sticky, place it in the fridge for 10 mins.
  • Line cookie sheet with parchment paper.
  • Roll out dough to 1 inch thick and with a cookie cutter, cut out rounds and place them on the cookie sheet.
  • The leftover parts of the dough should be kneaded together to continue making cookies. You should reincorporate the dough no more than 3 times.
  • Once you have used all of your dough, place cookies in preheated oven at 300 and cook and until light brown for approx. 50 mins