Mum's lemon and ginger shortbread biscuits

Nici Wickes shares her mum's favourite biscuit recipe. Meltingly good shortbread is jazzed up with some ginger and zesty lemon to create perfectly golden little cookies. Be sure to enjoy with a cuppa!

By Nici Wickes
  • 40 mins cooking
  • Makes 20
  • Print


  • 240 gram butter, at room temperature
  • 3/4 cup icing sugar
  • 1 1/2 cup flour
  • 1/2 cup cornflour
  • 2 tablespoon lemon zest
  • chopped crystallised ginger, to garnish


  • 1
    Preheat oven to 130°C. Line two oven trays with baking paper.
  • 2
    Cream the butter and sugar until pale and fluffy.
  • 3
    Sift in the dry ingredients and add the lemon zest. Mix well.
  • 4
    Tip onto a lightly floured surface and roll into a 5mm- thick square. Cut into any shape you like by hand or use cookie cutters.
  • 5
    Remove each with a thin spatula and transfer to the baking trays. Prick with a fork. Add a few pieces of chopped ginger to each, slightly pressing into the dough.
  • 6
    Bake for 30-40 minutes until shortbread is a lovely golden colour. Let cool a little, then place on a wire rack to go cold.


  • Makes approx 20 pieces.

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