Ginger Shortbread Gems

  • Author: Bull Delamotte
  • Prep Time: 25M
  • Cook Time: 15M
  • Total Time: 40M
  • Yield: 22
  • Category: baking
  • Cuisine: biscuit


Tiny ginger infused shortbread cookies, great for snacking and with tea.


  • ½ cup plain flour
  • ½ cup self-raising flour
  • 2 tbsp cornflour
  • 100g unsalted butter, chopped
  • 2 tbsp soft brown sugar


  • 60g unsalted butter, room temperature
  • 1/3 cup icing sugar
  • 1 tbsp finely chopped crystallised or glace ginger


  1. Preheat oven to 180C (355F). Line two biscuit trays with baking paper.
  2. Place flours, butter and sugar into food processor. Pulse until the mixture forms a dough. Turn out onto a lightly floured surface and knead and bring together with your hands into a smooth dough.
  3. Roll teaspoons of mixture into balls. Place onto prepared trays, and press with fork to create a criss-cross pattern. Bake for 15 minutes until just golden. Let cool on a wire rack completely before filling (can be prepared up to a day ahead).
  4. To make filling and assemble: Using electric beaters, beat sugar and butter until light and creamy; add ginger and beat until combined. Spread half the biscuits with filling and sandwich with plain one to make your little gems!

Keywords: ginger shortbread gem, cookie, ginger, biscuit