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Baking recipe · from the recipe book

Double Ginger Oat Shortbread Rounds

Crisp, sandy oat shortbread rounds with a bright bite of fresh ginger, warm ground ginger and cinnamon, finished with a crackly sugar top.

Double Ginger Oat Shortbread Rounds

Ingredients

  • ⅔ cup150 gUnsalted buttersoftened
  • ⅓ cup packed70 gBrown sugarpacked
  • 2½ tbsp grated15 gFresh gingerpeeled and finely grated
  • 2¼ tsp4 gGround ginger
  • ½ tsp1 gGround cinnamon
  • ¼ tsp2 gSalt
  • 1⅓ cups170 gAll-purpose flour
  • ¾ cup60 gOld-fashioned rolled oats
  • 1 tbsp15 gGranulated sugardivided

Steps

  1. In a large bowl, beat the butter and brown sugar until creamy and light, about 2 minutes.
  2. Beat in the grated fresh ginger, ground ginger, cinnamon and salt until evenly mixed.
  3. Add the flour and oats and mix on low just until a crumbly dough comes together; press it into a ball with your hands.
  4. Shape the dough into a log about 2 inches (5 cm) wide. Spread half of the granulated sugar on the counter and roll the log in the granulated sugar to coat the outside.
  5. Wrap the log and chill it in the fridge for 30 minutes, until firm.
  6. While the dough chills, heat the oven to 325°F (165°C) and line a baking sheet with parchment.
  7. Slice the log into 12 rounds and set them 1 inch (2.5 cm) apart on the baking sheet. Sprinkle the tops with the remaining half of the granulated sugar.
  8. Bake for 20 to 24 minutes, until the edges are golden and the tops look dry.
  9. Cool the shortbread on the sheet for 5 minutes, then move to a rack to cool completely, about 15 minutes, so they turn crisp.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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