Ginger shortbread
Makes: about 14
Prep time: 10 minsTotal time: 
Recipe photograph by Rob Streeter
Ginger shortbread
This delicious shortbread recipes makes extra for the biscuit tin
Makes: about 14
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
122Kcal
Fat
8gr
Saturates
5gr
Carbs
12gr
Sugars
4gr
Fibre
0gr
Protein
1gr
Salt
0gr
Orwells Restaurant
Chefs Ryan Simpson and Liam Trotman opened modern British restaurant Orwells in Binfield Heath, Oxfordshire, in 2010. Housed in an 18th-century former pub, Orwells was named 2017 Restaurant of the Year in the Good Food Guide Editors’ Awards, and holds four AA rosettes. Ryan and Liam, who married earlier this year, live above the restaurant
See more of Orwells Restaurant ’s recipes
Orwells Restaurant
Chefs Ryan Simpson and Liam Trotman opened modern British restaurant Orwells in Binfield Heath, Oxfordshire, in 2010. Housed in an 18th-century former pub, Orwells was named 2017 Restaurant of the Year in the Good Food Guide Editors’ Awards, and holds four AA rosettes. Ryan and Liam, who married earlier this year, live above the restaurant
See more of Orwells Restaurant ’s recipes
Ingredients
- 125g soft unsalted butter
- 150g plain flour, sifted
- 1 tsp ground ginger
- 55g caster sugar, plus extra for sprinkling
Step by step
Get ahead
The shortbread keeps for up to five days in an airtight container, or can be frozen for up to a month.
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Mix the butter with the flour, ginger and a pinch of salt, until it looks like breadcrumbs. Stir in the sugar and bring the dough together in a ball.
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Roll the dough into a sausage shape about 6cm in diameter, and wrap in clingfilm. Chill for at least 30 minutes to rest the dough.
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Preheat the oven to 180°C, fan 160°C, gas 4. Unwrap the dough and slice into 1cm-thick biscuits.
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Arrange on a lined baking tray and bake for 16 minutes until pale gold and lightly crisp. Sprinkle with a little extra caster sugar, cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
