Ginger Shortbread Fingers with Chocolate


  • 125g butter, softened
  • 60g caster sugar
  • 175g plain flour
  • 2 tsp ground ginger
  • 80g dark chocolate, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
94 per serving
4% %GDA
5g per serving
7% %GDA
3g per serving
15% %GDA
5g per serving
6% %GDA
0.10g per serving
2% %GDA


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.

  2. Tip the butter and sugar into a large bowl and beat together until really light and fluffy.

  3. Add the flour and ground ginger and stir to combine – you want it to only just come together.

  4. Tip onto a sheet of parchment paper, and draw into a soft dough, then top with a second sheet of parchment paper and roll flat using a rolling pin. You want it to be about 5mm thick.

  5. Cut the dough into rectangles – start by cutting the dough in half vertically, then each half in half again vertically. Then cut horizontally into 6 – you’ll end up with 24 pieces.

  6. Lift up carefully and place onto a non-stick baking sheet about 1cm apart – they will spread slightly. Using the back of a fork, make little indents down the length of each shortbread.

  7. Place in the oven to bake for 12 minutes until light golden brown and just firm to the tough – they will firm up properly when as they cool.

  8. Meanwhile, place the chocolate into a heatproof bowl set over a pan of simmering water. Heat until just melted, then remove and stir until smooth.

  9. Dunk the shortbreads into the chocolate, covering about 1/3 of each shortbread. Return to the baking sheet to cool totally.