Crystallised Ginger Shortbread Biscuits

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.

Other Shortbread Biscuit Recipes You Might Like

• Chocolate cardamom shortbread biscuits
• Flower cookies
• Honey pistachio shortbread biscuits
• Pistachio & cacao nib shortbread
• White chocolate shortbread biscuits
• Wholemeal clotted cream shortbread

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

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5 from 2 votes

Crystallised Ginger & White Chocolate Shortbread Biscuits

A shortbread variation on the popular ginger biscuit. They're easy to make and taste fabulous. Little chunks of ginger give a welcome chewy texture and a warming spicy flavour.

Cook ModeToggle to keep screen awake

Prep Time30 minutes mins

Cook Time10 minutes mins

Resting Time45 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Afternoon Tea, Gift, Snack

Cuisine: British

Keyword: biscuits, cookies, shortbread, white chocolate

Servings: 30 biscuits

Calories: 46kcal

Author: Choclette @ Tin and Thyme

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

Metric – US Customary

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

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition Estimate

Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 1mg | Potassium: 10mg | Fiber: 1g | Sugar: 2g | Vitamin A: 71IU | Calcium: 3mg | Iron: 1mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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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.