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Baking recipe · from the recipe book

Fresh Ginger Walnut Shortbread Wedges

Buttery, sandy shortbread with a bright bite of fresh ginger, warm ground ginger and cardamom, and toasty walnuts throughout.

Fresh Ginger Walnut Shortbread Wedges

Ingredients

  • 1½ cups190 gAll-purpose flour
  • ⅔ cup150 gUnsalted buttersoftened
  • ½ cup60 gPowdered sugar
  • 1½ tbsp packed20 gBrown sugarpacked
  • 2½ tbsp grated15 gFresh gingerpeeled and finely grated
  • 2¼ tsp4 gGround ginger
  • ½ tsp1 gGround cardamom
  • ½ cup chopped60 gWalnutstoasted and finely chopped
  • ¼ tsp2 gSalt
  • 2½ tsp10 gGranulated sugar

Steps

  1. Preheat the oven to 325°F (165°C) and line the bottom of a 9-inch round cake pan with parchment.
  2. Toast the walnuts on a baking sheet in the oven for 7 to 8 minutes until fragrant, cool for 10 minutes, then chop finely.
  3. In a bowl, whisk the flour, ground ginger, cardamom and salt.
  4. In a large bowl, beat the butter, powdered sugar, brown sugar and grated fresh ginger until creamy and pale, about 3 minutes.
  5. Add the flour mixture to the butter mixture and mix on low just until a crumbly dough forms, then fold in the walnuts.
  6. Press the dough evenly into the pan, smooth the top, prick all over with a fork and score into 12 wedges with a knife.
  7. Sprinkle the granulated sugar over the top.
  8. Bake for 35 to 40 minutes, until the edges are golden and the center is pale gold and firm.
  9. While still warm, cut along the score lines, then cool in the pan for 30 minutes before lifting out the wedges.

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

Contains: Milk, Tree nuts, Gluten.

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

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