Ginger Shortbread

Try my Ginger Shortbread with festive ginger spice! Easy, melt in your mouth, and bake up in just over an hour, perfect for holiday sharing!

👥 16 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Gemma Stafford📖 biggerbolderbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

Preheat the oven to 325°F (165°C) and butter and line an 8-inch (20 cm) square baking pan with parchment. Set aside.

In a medium bowl, whisk together the flour, cornstarch, ground ginger and salt. Set aside.

ground ginger1 tablespoon(8 oz/225 g) butter, (cold and diced)1 cupgrated fresh ginger root1 tablespoon

Add the butter, ½ cup (4 oz/115 g) sugar and grated ginger to the bowl of a food processor and pulse until the sugar disappears.

ground ginger1 tablespoon(8 oz/225 g) butter, (cold and diced)1 cupgrated fresh ginger root1 tablespoon

Add in the dry ingredients and pulse for a few seconds at a time until the mixture forms big clumps.

Press evenly and firmly into the prepared baking dish.

Using a sharp knife, cut the dough into 8 equally sized strips. Cut the strips in half in the opposite direction to make 16 bars.

Using a skewer, poke holes all over the dough, then sprinkle with the remaining tablespoon of sugar (if desired).

Bake for about ⏱️ 45 minutes, until pale golden brown.

While the cookies are still hot, keep them in the pan and use a thin, serrated knife to recut the bars. Let cool completely.

Store in an airtight container at room temperature for up to 1 week.

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