shortbread biscuits on a plate. Shaped like bears.

Shortbread-style Ginger Biscuits

Here’s a recipe that I use to create biscuits when I fancy something sweet and there’s nothing sugary in the house. Made with a few basic ingredients they are quick and easy to make. They also allow me to get creative with the cookie cutters, so come in a range of designs or shapes depending on my mood.

Not a fan of ginger? No, problem! Substitute the ginger for another flavouring – vanilla essence, lavender, rosemary, cocoa powder etc.


125g butter/baking Fat
30g light brown soft sugar
160g plain flour
30g semolina
1 pinch of salt
3-4 cm² piece of fresh ginger – grated (or 1 tablespoon of dried ginger)


Preheat oven to 160ºC

Cream the butter and the sugar together in a bowl, then add the other ingredients.

Stir together until the mixture can be formed into a dough.

Lightly flour your surface and roll out your dough to about a 1cm thickness.

Using a cookie cutter of your choice cut out the shapes and place them on a pre-greased baking tray. Keep gathering up the dough and re-rolling it out until you have cut out all your biscuits.

Bake the biscuits in the oven for around 20 minutes. Checking on them regularly to ensure they don’t burn. Take them out when they are a lovely golden brown colour.

Cool on a wire rack. You can eat them as soon as they are cool enough for handling. Great for dunking in your cuppa!

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