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Gingerbread shortbread

Gingerbread shortbread


A delicious teatime treat spiced with ginger and cinnamon

  • Feeds 18 Feeds 18
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    838kj 201kcal
  • Fat
    High 17%
  • Saturates
    High 38%
  • Sugar
    High 10%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 20g

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Big Bag Option


  • 175g Co-op unsalted butter, plus extra for greasing
  • 85g Fairtrade caster sugar
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 225g Co-op plain white flour
  • 25g cornflour
  • 200g Co-op Fairtrade dark chocolate


  1. Preheat the oven to 160°C/fan 140°C/gas 3
  2. Grease a shallow 20cm square tin with butter and line the base with greaseproof paper
  3. Put the butter, sugar, ginger and cinnamon in a large bowl and beat with a wooden spoon
  4. Sift in the flour and cornflour, then stir until combined
  5. Gather the dough together with your hands, handling it as little as possible
  6. Press it into the tin, levelling the top with the back of a spoon, then prick all over with a fork
  7. Bake for 30-35 mins, until it is just starting to turn pale golden
  8. Mark into 8 fingers as soon as it comes out of the oven, then mark each one into 3
  9. Leave in the tin to cool
  10. Melt the chocolate in a bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water
  11. Remove the bowl from the pan and dip the ends of the biscuits in the chocolate
  12. Leave on a tray lined with baking paper until the chocolate has set