Chocolate Ginger Shortbreads

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Chocolate Ginger Shortbreads

6th December 2025

Crumbly and light ginger shortbreads stem ginger and Belgium 54.5% dark chocolate callets.

Chocolate Ginger Shortbreads Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 40 minutes

Cook Time: 15 minutes

Cooling/Decorating Time: 1 hour 15 minutes

Total Time: 2 hours 10 minutes

Servings: 12

List of equipment needed:

Scales, 9 inch square tin, Non stick parchment paper, Large bowl, Sieve, Electric mixer or Wooden spoon, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Sharp knife, Fork, Cooling rack, Slotted spatula.

Ingredients

For the shortbread:

125g Block butter (softened)
55g Castor sugar
180g Plain flour
2 tsp Ground ginger
50g Crystallised stem ginger (1cm pieces)
75g Dark chocolate callets

For the decoration:

Castor sugar (for sprinkling over the top)

Instructions

For the shortbread:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare the 9 inch square tin by lining it with parchment paper and set aside.
In a large bowl, combine the softened butter and castor sugar together until smooth and pale in colour.
Next sieve the plain flour and ground ginger and mix together.
Add the crystallised stem ginger, dark chocolate callets and gently combine.
Place the dough into your prepared tin and lightly press down.
Using a sharp knife, mark the dough into 12 equal bars and with a fork lightly prick each bar once. This will ensure your shortbread biscuits don’t create air bubbles.
Place into a fridge to chill for at least 15 minutes before cooking.
Bake them for 15-20 minutes or until they are lightly golden, they will firm up when they cool down.

For the decoration:

Whilst they are still warm finish off by sprinkling castor sugar over the top.
Then allow to cool in the tin before transferring them onto the wire rack.
Carefully take out of the tin and cut along the pre-cut lines.

Store for up to 3 days in airtight containers.

Notes:

You can swap out the chocolate callets for milk.
If you want more chocolate on your biscuit, you could always dip half the biscuit in chocolate. To do this double the amount of chocolate.
Want to make this vegan swap out the block butter to a vegan alternative.
If you don’t want gingerbread shortbread and just want classic shortbread, remove the ground ginger and stem ginger.

Did you make this recipe?

Tag @gleni.co.uk on Instagram and hashtag #gleni

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Chocolate Ginger Shortbreads

Chocolate Ginger Shortbreads Recipe

Did you make this recipe?

Tag @gleni.co.uk on Instagram and hashtag #gleni

Let's Discuss...

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