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Crystallised Ginger Shortbread Biscuits

Crystallised Ginger White Chocolate Shortbread Biscuits

Biscuits | 8th January 2014 | By

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.

Pentiddy Eco House

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 packed up in a box to go in the post.

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.

Cookie Stamp

The stamp worked really well. The rubber moulds are interchangeable and can be washed 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 or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Crystallised Ginger Shortbread Biscuits – The Recipe

Crystallised Ginger White Chocolate Shortbread Biscuits
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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.
Prep Time30 mins
Cook Time10 mins
Resting Time45 mins
Total Time1 hr 25 mins
Course: Afternoon Tea, Gift, Snack
Cuisine: British
Keyword: biscuits, cookies, shortbread, white chocolate
Servings: 3 biscuits
Calories: 46kcal


Base Recipe

  • 50 g good quality white chocolate
  • 170 g unsalted butter
  • 75 g golden caster sugar
  • 175 g plain flour (half wholemeal, half white)
  • 80 g brown rice flour or semolina
  • pinch rock or sea salt (I use pink Himalayan rock salt)
  • 50 g crystalised ginger - finely chopped
  • fine caster sugar for dusting


  • 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.
  • Cube the butter and add to the chocolate to soften.
  • Cream the butter, chocolate and sugar together until pale in colour and fluffy in texture.
  • Add the ginger and cream some more.
  • Add the the flours and 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.


Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.


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
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.


  1. Alida

    8th January 2014 at 11:11 am

    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

      13th January 2014 at 5:25 pm

      Thank you Alida – I’m with you all the way 🙂

  2. Johanna GGG

    8th January 2014 at 12:36 pm

    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

      13th January 2014 at 5:25 pm

      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.


    8th January 2014 at 2:00 pm

    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

      13th January 2014 at 5:23 pm

      Thanks Vohn. Ginger lovers unite. The freezer might have helped – trouble is I never have any room in there.

  4. Sathya Priya

    8th January 2014 at 3:25 pm

    Love ginger shortbread .This looks really super fabulous…U got such a nice present for your christmas gal ..

    • Choclette

      13th January 2014 at 5:21 pm

      Thank you, I was very lucky – always need lots of chocolate, Christmas or no Christmas 😉

  5. prwilson

    9th January 2014 at 4:14 am

    I love shortbread, and I love ginger – therefore I reckon I would be bowled over by this.

    • Choclette

      13th January 2014 at 5:20 pm

      Thank you, ginger biscuits are one of my favourites.

  6. The KitchenMaid

    9th January 2014 at 6:53 am

    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

      13th January 2014 at 5:19 pm

      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.

  7. Angela @ My Golden Pear

    9th January 2014 at 10:41 am

    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

      12th January 2014 at 8:29 pm

      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 😉

  8. jane@burningsalad

    9th January 2014 at 5:01 pm

    Wow, ginger and shortbread are two of my favourite things in the world. These sound amazing

    • Choclette

      12th January 2014 at 8:28 pm

      Thanks for visiting Jane and commenting too. It sounds as though you need to make these – soon 😉

  9. Angie Schneider

    10th January 2014 at 1:32 pm

    I am always ready for ginger cookies. These cookies look lovely.

  10. Christian Halfmann

    12th January 2014 at 12:01 pm

    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

      12th January 2014 at 8:22 pm

      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 🙂

  11. Janice Pattie

    2nd March 2020 at 1:39 pm

    This is a lovely idea and just perfect for Christmas.

    • Choclette

      3rd March 2020 at 7:37 pm

      Well thank you Janice. Coming from the queen of shortbread, I’ll take that as a compliment.


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