Ginger Shortbread Stars

Ginger Shortbread Stars
These shortbread treats have an added burst of flavour with crystallised ginger.
Recipe type: Biscuits & Cookies
Cook time: 
Total time: 
  • 350 g unsalted butter, at room temperature
  • 200 g sugar, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 455 g plain flour, plus extra for dusting
  • 1 teaspoon salt
  • 100 g finely chopped crystallised ginger
  1. Preheat the oven to 180°C.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar on medium-low speed just until they are combined. (Do not whip it!)
  3. Add the vanilla extract and 2 teaspoons water and mix until combined.
  4. In a medium bowl, sift together the flour and salt.
  5. With the mixer on low speed, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together.
  6. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Cover in plastic wrap and refrigerate for 30 minutes.
  7. Roll the dough until 8 mm thick and stamp out stars using a biscuit cutter.
  8. Place the cookies on an ungreased baking tray and sprinkle with the extra sugar.
  9. Bake for 20- 25 minutes or until the edges start to brown.
  10. Cool to room temperature and serve.

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