Lemon and ginger shortbread

August 8, 2016

 Right upfront, I’ve gotta be forthright and admit that a classic shortbread is somewhat of an acquired taste for me. However, with that being said, I’ve found a lovely shortbread recipe, with a taste-twist, to make this seemingly Scottish confectionary more appealing.


Scottish in origin, and popularly consumed in the United Kingdom, it was only apt for me to perfect the classic shortbread recipe during my stint in London. Having laid the groundwork for the infamous classic shortbread, I must admit that my first few attempts to add a taste-twist to this Scottish confectionary proved to be no easy feat (perhaps, if only due to the fact that I garnered no inspiration from Youtube clips of the best Scottish bagpipes, playing in the background – eventually resiling myself to the fact that inspiration would best be found in contemplation – #FoodForThought).

During a recent trip to Paris, I became accustomed to enjoying a delightful shortbread pettit four which was served avec mon cafe au lait). This past weekend, reminiscing about Paris, got me in the kitchen to whip up a novel batch of lemon and ginger shortbread to enjoy with my morning cup of coffee. If my word is anything to go by, a piece of lemon & ginger shortbread is all that one would require to accompany that quick cuppa (coffee or tea, subject to your preference, of course.)





  • 100g butter (softened)

  • 50g castor sugar

  • 2 lemon zests

  • About 10 pieces of crystallised ginger (chopped finely)

  • 170g plain flour


  • Preheat your oven to 150C/fan

  • Grease a loose-bottomed fluted tart tin

  • Beat the butter in a mixer-use the paddle not the whisk attachment

  • Add the sugar until it becomes light and creamy

  • Add the lemon and ginger

  • Stir in the flour slowly to create a soft dough

  • Put the dough into the tin, and pat it down until the whole base is covered and even.

  • Prick the dough a few times with the toothpick and bake for about 40 minutes or until a pale brown/golden colour

  • Remove from the tin, put it back into the oven for about 5 minutes to dry the sides.

  • Dust with some castor and serve!

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