Mary Berry's Ginger shortbread

Lovely golden buttery biscuits are flecked with ginger and apricots for a teatime treat
By Mary Berry
Mary Berry's Ginger shortbread
  • Rating:
  • Serves: makes 16
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 100 g plain flour
  • 50 g caster sugar
  • 100 g butter
  • 50 g semolina
  • 3 preserved stem ginger, bulbs, finely chopped
  • 5 large dried apricots, chopped
  • 1 tbsp demerara sugar, for sprinkling


1. Set the oven to 160C/gas 2.

2. Place the flour, sugar, butter and semolina into a food processor and whizz until the mixture forms a smooth dough. Remove the dough from the processor and knead in the ginger and apricots.

3. Shape into 16 small balls, each the size of a large walnut. Arrange on a baking sheet.

4. Using your fingers flatten the balls to make discs about one centimeter thick. Press the top of the biscuit with a fork. Sprinkle with a little demerara sugar.

5. Bake for 15-20 minutes until pale golden. Leave to cool and store in an airtight tin.

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