Monday, 12 October 2015

Ginger Shortbread Cookies

Ginger Shortbread Cookies
Ever wondered why some people were great at some stuff and others were great at something else, and you felt that you could never be either. Why? why were they better than their peers, what was so special about them?

Not every person is born with a particular talent, but by fine tuning and honing his craft again and again and again he almost is the genius he always wanted to be.

No I haven't deviated from writing recipes to philosophy, I only want to bring home the fact that as much as I tried, repeated, slogged and repeated some more, I could never perfect a cookie.

My cookies though yummy were always soft, and this fact irritated me no end.

Last week as I was browsing through the food section of a popular book store in my neighborhood, looking for a good book on pies, I found none. But what I did find was a pretty pink little gem called Cookie Magic by Kate Shirazi. It was the best thing that I have done for my (not so good) cookie making self.

As I leafed through the various cookie recipes I came across one which made me go Hallelujah, it was love at first read. Ginger Shortbread. I love me some good ole shortbread cookie and ginger just adds to the pazzaz.... 

The cookies turned out to be not only the yummiest that I have made but also the yummiest that I have tasted.

A Shortbread cookie recipe written by an English woman, living in England, now why didn't I think of that before? Blimey!

Without further banter.

Makes: 18 - 20 nos (1/2" tall; 1&1/2" wide cookies)

Adapted from: Cookie Magic by Kate Shirazi

You will need:

100 gms plain flour
 50 gms cornflour (cornstarch) 
100 gms butter 
 20 gms superfine or caster sugar
   1 tbsp ginger powder
   1 tbsp pieces of candied ginger (optional)


- Cream together butter (softened) and sugar till pale yellow and fluffy.

- Add in a the flour, candied ginger pieces and cornstarch mix well

- The resultant mixture will be dry and crumb like, bring the mix together with your hands and kneed slightly until it forms a mass.

- Roll out this dough into a log slightly thicker than an English Breakfast sausage.

- Wrap in clingfilm or aluminum foil and refrigerate at least for 1 hour.

- Post refrigeration slice the log into 1/2 inch slices.

- Place on a prelined and greased cookie tray, leaving a slight gap between two cookies.

- Bake these cookies in a pre heated oven @ 170 degrees celcius for 20 - 30 mins until they turn golden at the edges.

- Remove from the oven and let them cool on their cookie sheet for 5 mins

- Now transfer them onto a cooling wire rack till they reach room temperature.

Bottle em up and enjoy with you evening cuppa!


  1. I love that jar of cookies..and ginger is my favourite...thanks for the step by step recipe.

    1. Thank you Saswati, yes the jar was love at first sight. I love me some good old ginger too. You are very welcome for the step by step recipe. Enjoy with your family and air force buddies ☺


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