Gingered Shortbread

November 27th, 2005 by Paige Leave a reply »

Gingered Shortbread

My mom has made these shortbread squares every Christmas that I can remember. The base recipe came from the 1983 Family Circle Christmas magazine – an issue we still have, torn and vanilla-stained though it is. It’s the easiest recipe ever (only four ingredients!) but the results are just fabulous.

1 cup butter, softened
1/2 cup brown sugar, tightly packed
2 1/2 cups all-purpose flour
1/3 cup candied ginger, diced

Cream together the butter and the sugar.
Slowly stir in flour and ginger chunks, finishing by kneading with your hands.
Pack the shortbread mixture firmly into a 9×9 cake pan, and prick the top with a fork.
Bake at 350ºF for 35 minutes, or until shortbread is golden brown.
When slightly cooled, cut into 1-inch squares then let cool completely in the pan.
Serve with a sprinkling of icing sugar on top.

The shortbread mixture will be very crumbly when you first pour it into the cake pan. Don’t worry about this – just give it a good squishing.

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  1. Alicat says:

    Those are completely adorable! Is it moist or dry? Is that a stupid question? lol…I’ve only made shortbread once and it was a *disaster*! Your recipe looks fantastic, and practically impossible to mess up…that’s a great perk for a baker like me! :D

  2. Paige says:

    Thanks, Alicat! The shortbread’s moisture depends on its baking time; if you like your shortbread a little more moist, decrease the cook time by 5 minutes or so. I also find that the ginger helps keep it a little moister than if the shortbread is made plain.

  3. Sarah Lou says:

    Shortbread is my favourite and I love a ginger bite!

  4. I’m such a big fan of ginger, especially little bits of candied ginger in a cookie. I think I will have to give these a try, even though I’m not so much a shortbread fan.

  5. Kimberly says:

    I am pushover for almost anything made with candied ginger, and I like shortbread, too. I’ll definitely be baking some of these for Christmas!

  6. Sheila says:

    I have made these.
    Delicious !
    5 stars

  7. Rachel says:

    The gingered shortbread is wonderful, I tried the same recipe with chopped, dried cranberries in place of the ginger and they turned out GREAT!

  8. Paige says:

    Rachel – that’s a wonderful idea! I thought about making a cranberry/hazelnut batch, but didn’t get around to it. I’m glad you tested it instead! ;)

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