Ginger biscuits are incredibly popular, but have you tried crystallised ginger shortbread biscuits? They’re easy to make and taste fabulous. Little chunks of ginger give a welcome chewy texture and a warming spicy flavour.
I really thought the orange and cinnamon shortbread was going to be my final shortbread bake. For this Christmas season anyway. But somehow, I found that the chilli and all the other flavoured shortbreads just weren’t quite enough. Where was ginger in the equation?
Eco House Build
Some friends recently hosted an Open House to show off the beautiful eco home they’ve just finished building. You can find out more and see some fabulous pictures on the Pentiddy Housebuild 2013 blog. The interior is just how I imagine a hobbit hole to be.
Although it wasn’t actually raining, I felt a warming spice was needed. So I baked some ginger and white chocolate shortbread biscuits and took them along. I also sent a box off to a friend as a New Year’s present. These were the first biscuits I’ve ever sent by post, so I was relieved to find they arrived in one piece.
Crystallised Ginger Shortbread Biscuits
Just before Christmas (as in Christmas Eve), Wilko sent me a delightful “Home Made” vintage cookie press, which also had “Baked with Love” and “Eat Me” options. It arrived a little late in the day for Christmas biscuits, but I was keen to try it out, having exhausted the Christmas stars, hearts and snowflakes.
The stamp works really well. The rubber moulds are interchangeable and you can be wash them separately as needed. They fit well on the handle and are not too difficult to remove.
My only complaint was that, although there was a hole in the handle for a piece of string to hang it from, there was no string supplied. So I had to hunt around for something appropriate. It’s now hanging up in my kitchen where I can grab it as soon as the cookie baking urge descends.
With the amount of ginger shortbread dough I’ve given in the recipe, I stamped out 28 circles. This was with the dough rolled out to about 6mm in thickness. I had to dip the mould in flour between each stamp to avoid sticking, but I was working with a particularly sticky dough.
I should really have taken a picture before they went into the oven as the crisp lettering in the dough looked really good. Sadly, the writing didn’t hold through the baking process and the words could not be deciphered. Note to self: this stamp does not work with shortbread.
However, the biscuits tasted fabulous and the lumps of ginger gave a welcome chewy texture and were as warming and spicy as I’d hoped.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these crystallised ginger shortbread biscuits, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more ginger recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Crystallised Ginger Shortbread. PIN IT.
Crystallised Ginger Shortbread Biscuits – The Recipe
Crystallised Ginger & White Chocolate Shortbread Biscuits
Ingredients
Base Recipe
- 50 g good quality white chocolate
- 170 g unsalted butter
- 75 g golden caster sugar
- 175 g plain flour (all purpose flour) (half wholemeal, half white)
- 80 g brown rice flour or semolina
- 1 pinch sea or rock salt (I use pink Himalayan rock salt)
- 50 g crystallised ginger finely chopped
- fine caster sugar for dusting
Instructions
- Soften the chocolate in a bowl suspended over a pan of hot, but not boiling water for a few minutes. It doesn’t need to be completely melted. Remove from the heat.50 g good quality white chocolate
- Cube the butter and add to the chocolate to soften.170 g unsalted butter
- Cream the butter, chocolate and sugar together until pale in colour and fluffy in texture.75 g golden caster sugar
- Add the ginger and cream some more.50 g crystallised ginger
- Add the the flours and salt.175 g plain flour (all purpose flour), 80 g brown rice flour, 1 pinch sea or rock salt
- Stir until just incorporated, then form into a ball with your hands. Leave to in a cool place to firm up for half an hour.
- Roll out to about 6mm in thickness and cut out shapes to make 25-30 biscuits.
- Leave in a cool place to firm up for 15 minutes.
- Bake in a pre-heated oven for 9 mins at 180℃ (350℉, Gas 4) or until just golden.
- Dust with fine caster sugar whilst still hot, then transfer to a wire rack to cool and harden.fine caster sugar
Notes
Nutrition Estimate
Thanks to Wilko for sending me a cookie press to try out. There was no requirement to write a positive review. As always, all opinions are my own.
Janice Pattie says
This is a lovely idea and just perfect for Christmas.
Choclette says
Well thank you Janice. Coming from the queen of shortbread, I’ll take that as a compliment.
Christian Halfmann says
Just yesterday I was thinking about what to do with my leftover ginger and thought I could do some shortbread. What do you think about ginger and mint shortbread?
Choclette says
You can never have too much ginger shortbread Chris. Mint doesn’t seem an obvious choice as ginger is warming and mint is cooking, but look forward to seeing whatever you make 🙂
Angie Schneider says
I am always ready for ginger cookies. These cookies look lovely.
Choclette says
Thanks Angie.
jane@burningsalad says
Wow, ginger and shortbread are two of my favourite things in the world. These sound amazing
Choclette says
Thanks for visiting Jane and commenting too. It sounds as though you need to make these – soon 😉
Angela @ My Golden Pear says
Great method for melting chocolate 🙂 although I’m sure my kids would be dipping their fingers in if I left mine on the radiator. Great choice of spice – one of my favourites.
Choclette says
Thanks Angela, it works surprisingly well – as long as I do it when CT isn’t about or I’d probably experience the same problem as you 😉
The KitchenMaid says
Look at that house! Oops, I mean, look at that shortbread! Have you seen the latest Hobbit movie yet? I went, much against my will, and really enjoyed it. I promise I haven’t forgotten about our project… will come back to you soon!
Choclette says
I’ve seen the Hobbit twice now for my sins. CT and I went before Christmas and then had to take my mother to see it after Christmas – luckily I enjoyed it and was happy to see it again.
prwilson says
I love shortbread, and I love ginger – therefore I reckon I would be bowled over by this.
Choclette says
Thank you, ginger biscuits are one of my favourites.
Sathya Priya says
Love ginger shortbread .This looks really super fabulous…U got such a nice present for your christmas gal ..
Choclette says
Thank you, I was very lucky – always need lots of chocolate, Christmas or no Christmas 😉
vohnmcg.com says
Oh yum, Choclette – they sound delicious – I do so love crystallised ginger. Have added to my “must bake” list, thanks!
It might be worth popping the impressed biscuits in the freezer for 10 mins before baking – this may help them hold the lettering better.
Vohn x
Choclette says
Thanks Vohn. Ginger lovers unite. The freezer might have helped – trouble is I never have any room in there.
Johanna GGG says
these biscuits sounds wonderful as does the hobbit hole – and love the stamp – will be interested to see if you find biscuits it works with that don’t bake out the impression
Choclette says
I expect the type you can hang on your Christmas tree will work Johanna. I must try and find a recipe as I really do want them to work.
Alida says
Happy new year Choclette! I love the flavour of ginger, a nice and sweet way to start again in January.
It has been quite a busy Christmas and new year for me so I am enjoying some peace and quiet now and have more time for blogging and for myself too!
I am sure your friend appreciated your biscuits! A home made present is worth much more than anything bought in shops especially if edible 🙂
Choclette says
Thank you Alida – I’m with you all the way 🙂