Ginger Shortbread Biscuits

Chocolate chip cookies Chocolate chip cookies

These biscuits make for a great small gift for someone special, especially if they are coeliac as these tasty treats are gluten free.

6 people 25 minutes 10 minutes


  • 150 g Butter softened
  • 75 g Caster Sugar plus extra for dusting
  • 40 g Crystallised Ginger chopped, or 20g chopped pistachios, or zest of 1 lemon
  • 200 g Gluten Free Plain Flour
  • 1 - SuperValu Vanilla Pod split in half lengthways, seeds scraped out


  1. Preheat the oven to 160°C/gas mark 3. Line a baking tray with non-stick baking paper.
  2. Mix the flour, butter, sugar and vanilla seeds together to form a crumb mix. Add the chopped ginger, or the chopped pistachios or lemon zest if you are using either of those instead, and bring together to form a dough. Roll into a cylinder and cut into circles 1cm thick. Place on the lined baking tray.
  3. Bake in the oven for 20 to 25 minutes, until firm to the touch and pale in colour. Leave to cool directly on the tray and dust with caster sugar until fully covered.
  4. Store the biscuits in an airtight container and use within a week.
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