Information
15 min + 30 min chill
1 hr 20 min
12 per log
Cookies
Nut-free
These slow-baked ginger shortbread cookies are simple, buttery, and gently spiced with ground ginger. Baked low and slow, they develop a delicate crispness and classic shortbread texture that makes them perfect with a cup of tea or coffee. The original recipe uses just four ingredients: caster sugar, butter, self-raising flour, and ground ginger.
Ingredients
- 175g Caster Sugar
- 175g Butter
- 175g Self-Raising Flour
- 1 Tbsp Ground Ginger
Directions
Make the dough. Chop the butter and place it in a food processor with the caster sugar, self-raising flour, and ground ginger. Process until the mixture just comes together and forms a soft dough.
Shape the dough. Turn the dough out onto a clean surface and shape it into a log. For smaller biscuits, divide the dough into 2 smaller logs.
Chill. Wrap the dough and place it in the fridge for 30 minutes to firm up.
Preheat the oven. Heat the oven to 120°C fan and line a baking tray.
Slice. Cut the chilled dough into 11–12 slices per log and arrange them on the tray, leaving a little room between each cookie as they will spread slightly while baking.
Bake slowly. Bake for 1 hour 20 minutes, until the cookies are pale golden and crisp.
Cool completely. Leave the cookies on the tray until fully cooled so they can firm up properly.
Tips
keep the dough cold
If the dough feels too soft to slice neatly, return it to the fridge for another 10–15 minutes.
do not over-colour them
These cookies are meant to be pale golden rather than dark brown, so the low oven temperature is important.
slice evenly
Try to keep the biscuits a similar thickness so they bake at the same rate.
let them cool fully
They will become firmer and crisper as they cool on the tray. This matches the original method’s instruction to cool them completely before serving.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days.
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