Stem ginger shortbread recipe
For a twist on classic shortbread, try this version which includes crystallised stem ginger, ground rice and ginger. A teatime treat with a difference, and ready in less than 30 minutes. Top tip: double the quantities and freeze the extra for future occasions.
See method- Makes 12
- 10 mins to prepare and 15 mins to cook
- 162 calories / serving
- Freezable
- Vegetarian
Ingredients
- 125g (4oz) butter, at room temperature
- 50g (2oz) crystallised stem ginger, finely chopped
- 50g (2oz) caster sugar
- 150g (5oz) plain flour
- 25g (1oz) ground rice
- 2 tsp ground ginger
Each serving contains
- Energy
- 680kJ 162.0kcal
- Fat
- 9g
- Saturates
- 5g
- Salt
- 0.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 20.0gProtein 1.5gFibre 0.6g
Method
- Preheat he oven to 150°C. Whizz all the ingredients apart from the stem ginger in a blender until it comes together. Turn the dough out onto a floured surface and briefly knead in the stem ginger.
- Roll out to 1cm (½in) thickness; shape into an 18cm (7in) square. Put in the fridge for 1 hour to firm up. Cut into 12 fingers.
- Bake the shortbread for 15 minutes. Remove from the oven and loosen the biscuits from the baking tray. Leave to cool for about 5 minutes, before transferring to a rack to cool completely.
- See more Shortbread recipes
