Preheat the oven to 170°c (340°f) (preferably convection setting).

Ginger shortbread biscuit recipe. Web method in a mixing bowl, cream the butter until pale and fluffy. Web step by step mix the butter with the flour, ginger and a pinch of salt, until it looks like breadcrumbs. Step 2 stir in the flour and work with your hands to form a soft dough.

Roll the dough into a sausage shape about 6cm in diameter, and wrap in clingfilm. Web heat the oven 170c/150c fan/gas 3. Put the flour, butter and sugar into a mixing bowl.

Web preheat the oven to 300°f. Ginger biscuits 179 ratings use fresh and ground ginger to make these moreish biscuits. For a twist on classic shortbread, try this version which includes crystallised stem ginger, ground rice and ginger.

Stir in the sugar and bring. Web ingredients 240 gram butter, at room temperature 3/4 cup icing sugar 1 1/2 cup flour 1/2 cup cornflour 2 tablespoon lemon zest chopped crystallised ginger, to garnish Chill for at least 30 minutes to rest.

On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Arrange on baking sheets lined with baking paper, leaving a little space between each biscuit, and chill for 30 minutes. 5 mins plus chilling time cook:

Place 1 cup (120g) of the flour in a food processor with the crystallized ginger. Try easy, everyday biscuits or our elaborate christmas gingerbread bakes. Web preheat the oven to 350 degrees f.