I love classic shortbread, but this version is flavored with ginger—perfect for anyone who prefers something a bit different. I often bake cakes for my dad and brother, but my mum doesn’t always want cake, so I made her this ginger shortbread instead.
You will need:
> 18cm or 23cm flan dish (choose size based on how thick you want the shortbread; I used an 18cm tin for a nice thick result)
> Mincer (for chopping the crystallised ginger)
> Wooden spoon or spatula
Makes 8 segments
Recipe adapted from Sunset, November 2003
Ingredients:
> 1 stick (113g) unsalted butter, plus extra for greasing
> 1/4 cup plus 1 tablespoon caster sugar
> 1 1/4 cups plain (all-purpose) flour
> 2 teaspoons crystallised ginger, minced
> 1/2 teaspoon ground ginger
> Preheat the oven to 150°C (300°F) and thoroughly grease the flan tin.
> Place the butter and sugar in a large bowl and beat until light and fluffy.
> Add the minced crystallised ginger, ground ginger and flour.
> Mix on low speed until combined. The dough will be crumbly—that’s normal.
> Tip the mixture into the prepared tin and press it down firmly with a wooden spoon or spatula until the surface is smooth and level.
> Score the shortbread with a sharp knife into 8 segments and bake.
> Bake for 50–55 minutes, until the shortbread is firm to the touch and lightly golden.
> Leave the shortbread to cool in the tin for about 20 minutes, then remove it and transfer to a wire rack to cool completely. While still warm, cut fully into the 8 scored segments.
> Store in an airtight container for 4–5 days.
Enjoy!