Christmas is just around the corner, and what better way to get into the festive spirit than with homemade Christmas Stem Ginger Shortbread? These biscuits are a family tradition in my home, made every year to share with loved ones. The warming spice of ginger instantly brings that cosy Christmas vibe, and the additional of stem ginger makes every bite a joy.
These shortbreads are so simple to make. Just follow the steps and I promise you’ll have the most delightful biscuits to share this Christmas.
Baking together
My little daughter has been joining me in the kitchen for this festive baking since she was three. She wasn’t just a helper – she added her own touch to the process, as you’ll see. Baking with her is always a joy, and her creativity will surely bring a smile to your face.
What you’ll need
This recipe requires just 7 ingredients – simple but effective:
- Plain flour, sieved to avoid lumps
- Cornflour or cornstarch, which keeps the shortbread tender and crumbly, also sieve this.
- Sugar for sweetness of course.
- Butter, softened at room temperature.
- Ground ginger for a touch of warmth.
- Stem ginger (or candied ginger), the star ingredient. You can find ready-made options online or in shops, though making your own is an option too (optional)
- Lemon zest: adding lemon zest to this recipe will brighten the flavour and add a subtle citrusy zing that pairs beautifully with the ginger.
- A pinch of salt to balance the sweetness.
How to make Stem Ginger Shortbread dough
The process is straightforward, with just a bit of resting time for the dough. Here’s how to do it:
1. Cream the butter and sugar
Use a stand mixer with a paddle attachment to beat the butter until light and fluffy at high speed. Gradually add the sugar and continue beating for about 5 minutes until pale and airy.
2. Mix the dry ingredients
Add the plain flour, cornflour and ground ginger to the butter mixture. Switch the dough hook and mix on low speed until the dough starts to come together. Add the chopped stem ginger, lemon zest (if use) and mix briefly to distribute evenly.
3. Rest the dough
Gather the dough by hand, knead it lightly on a clean surface, and cover it with a kitchen towel. Let it rest for 30 minutes to firm up. This makes it easier to roll and shape.
Rolling, shaping and baking
1. Preheat the oven
Heat your oven to 150°C (fan assisted).
2. Roll and cut
Divide the dough into 3-4 portions. Roll out each portion on a floured surface to a bout 1cm thick. Use festive cookie cutters to shape the biscuits, re-rolling any scraps to avoid waste.
3. Bake
Place the biscuits on a baking tray lined with baking paper, leaving space between them to allow for slight spreading. Bake for 13-15 minutes, or until lightly golden. Check from 13 minutes onwards to avoid over baking.
Add a festive touch
While I usually keep these stem ginger biscuits simple, Christmas calls for a bit of extra fun. My daughter decorated hers with coloured icing and sprinkles, and I must say, her efforts were impressive! Watching her carefully add her personal touch filled me with pride and joy.
A fun Christmas activity
Why not make this part of your Christmas tradition too? Baking these shortbreads with your little ones is not just about biscuits – it’s about the memories you’ll create together.
Happy baking and Merry Christmas!
If you’d like to try making your own candied ginger, this is a great recipe to follow.
Love baking like me? Head over to the baking section here for more baking recipes.
Christmas Stem Ginger Shortbread
Description
Christmas Ginger Stem Shortbread is buttery, crumbly, and perfectly spiced with ginger, featuring chewy bits of candied stem ginger in every bite. Easy to make with just six ingredients, these festive biscuits are perfect for sharing or decorating with loved ones.
Christmas Ginger Stem Shortbread
Instructions
-
Cream Butter and Sugar
- Beat butter in a stand mixer using paddle attachment on high speed until light and fluffy.Â
- Gradually add sugar and continue to beat for 5 minutes until pale and airy.
-
Mix Dry Ingredients
- Combine plain flour, cornflour, and ground ginger.
- Gradually add to the butter mixture, mixing using dough hook attachment on low speed until a dough forms.Â
- Stir in the chopped stem ginger and lemon zest (if use) until evenly distributed.Â
-
Rest the Dough
- Gather the dough by hand, knead briefly, and cover with a kitchen towel.
- Rest for 30 minutes to firm up.Â
-
Roll and Cut
- Preheat the oven to 150°C (fan).Â
- Divide the dough into portions, roll to 1 cm thickness, and cut with festive-shaped cutters.Â
- Re-roll scraps together with the remaining portions to avoid waste.Â
-
Bake
- Place biscuits on a baking tray lined with baking paper, leaving space between each.
- Bake for 13-15 minutes or until lightly golden.Â
- Cool completely on a wire rack.Â
-
Optional Decoration
- Decorate with icing or sprinkles for a festive touch!
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 108.02kcal
- % Daily Value *
- Total Fat 5.54g9%
- Saturated Fat 3.38g17%
- Cholesterol 14.33mg5%
- Sodium 9.2mg1%
- Potassium 17.09mg1%
- Total Carbohydrate 13.77g5%
- Dietary Fiber 0.38g2%
- Sugars 6.04g
- Protein 1.07g3%
- Vitamin A 45.78 IU
- Calcium 5.44 mg
- Iron 0.23 mg
- Vitamin E 0.16 IU
- Vitamin K 0.5 mcg
- Thiamin 0.03 mg
- Riboflavin 0.01 mg
- Niacin 0.24 mg
- Vitamin B6 0.01 mg
- Folate 2.84 mcg
- Vitamin B12 0.01 mcg
- Phosphorus 14.3 mg
- Magnesium 3.54 mg
- Zinc 0.09 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.