For many in the UK, the festive season is synonymous with baking, but complex recipes can often deter kitchen novices. If intricate gingerbread feels like a step too far, a brilliantly simple alternative has emerged: ginger-infused shortbread that requires only four core ingredients and bakes in a mere 16 minutes.
The Search for a Simple Festive Bake
Deputy Editor Millie Bull, like countless others, adores Christmas treats such as mince pies and lebkuchen but finds many traditional recipes overly complicated. With self-professed limited baking skills, she typically opts for straightforward, foolproof methods. While classic shortbread has long been a reliable favourite, it lacks a distinctly festive flavour. Her quest for an easy gingerbread recipe proved fruitless, leading to an ingenious festive twist on her trusted shortbread.
The Ultimate Easy Ginger Shortbread Recipe
The solution was found in a recipe from Sainsbury's Magazine, originally created by chefs Ryan Simpson and Liam Trotman of Orwells Restaurant. This method transforms a basic shortbread dough with the warm, spiced addition of ground ginger, creating a biscuit that feels perfectly Christmassy without the fuss. The recipe yields approximately 14 biscuits and takes just 10 minutes of active preparation, though the dough requires chilling for around 30 minutes.
The full ingredient list is beautifully simple:
- 125g soft unsalted butter
- 150g plain flour, sifted
- One teaspoon of ground ginger (adjustable for preference)
- 55g caster sugar, plus extra for sprinkling
Foolproof Method for Perfect Biscuits
The method is designed for minimal effort and maximum reward. First, combine the butter, flour, ginger, and a pinch of salt until the mixture resembles breadcrumbs. Mix in the sugar and mould the dough into a ball. Shape it into a log roughly 6cm in diameter, wrap it in clingfilm, and chill for at least 30 minutes.
Once chilled, preheat your oven to 180°C (160°C fan/gas mark 4). Slice the dough into 1cm-thick rounds, place them on a lined baking tray, and bake for 16 minutes until pale golden and lightly crisp. A final dusting of caster sugar while warm adds a delightful sweetness. After letting them cool on the tray for five minutes, transfer to a wire rack. According to Millie, the biscuits stayed fresh in a tin for up to five days.
This recipe proves that achieving a delicious, festive bake doesn't require advanced skills or hours in the kitchen. With its short ingredient list and quick baking time, this ginger shortbread is set to become a new Christmas classic for novice bakers and time-pressed pros alike.
