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Wild Ginger Shortbread

Posted by on January 3, 2012

Ginger is an ingredient I absolutely love; the warmth, the kick and the floral notes it adds to dishes makes it a favourite of mine. So this week when I spotted a new stem ginger product at Jonsson’s Farm Market made in Cairns I was really excited to give it a test run.

I have previously used stem ginger from Buderim after finding it gleefully in chef pack quantities while I was touring their factory.

Wild Ginger vs. Buderim

The local product from Wild Ginger is simply named Ginger in Syrup. The ingredients are also really simple; ginger, sugar, water. It has a lot more bite when compared with Buderim’s, and I suspect Buderim boil their ginger in the syrup for quite some time to produce a sweeter stem.

Amateur Shortbread

When I was fairly new to cooking to stuffed up a batch of shortbread and my partner has never let me forget it. I halved the quantity of butter, and I made some inedible rock-like formation.

I was really keen to turn out some quality shortbread and (hopefully) redeem myself.

Wild Ginger Shortbread Recipe


225g plain flour
2 tsp ground ginger
75g caster sugar
2 tsp stem ginger, finely chopped
175g butter


1. Sift together the flour and ground ginger into a bowl.
2. Stir in the caster sugar and chopped stem ginger.
3. Rub in the butter until the mix starts to stick together.
4. Press with a palette knife into a tin so it’s about 1cm all over, and smooth on top. I used a 28cm x 18cm rectangular tin.
5. Bake at 180C for 40mins, or until the biscuit is slightly browned.

Optional Delicious Topping


1 tbsp golden syrup
50g butter
4 tbsp icing sugar, sifted
1.5 tsp ground ginger


  1. Heat syrup and butter together until melted.
  2. Stir in the icing sugar and ginger.
  3. Top the biscuits while still warm from the oven.

The biscuits were a great success. Next time I’ll make a double batch.

I must try to get my hands on a chef’s size pack of Wild Ginger’s Ginger in Syrup.



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