Shortbread with Lemon and Ginger

by Editorial Staff

Shortbread cookies with lemon and ginger – crumbly biscuits with a delicate aroma.

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	45 mins
Course	Baking

Ingredients

Instructions

Turn on the oven, preheat it to 160 degrees. Cover the baking sheets with parchment.
In a bowl, combine flour, a glass of powdered sugar, chopped candied ginger, and lemon zest (2 teaspoon).
Add oil, mix so that you get coarse crumbs and the pieces of dough begin to stick together.
Add 1 tablespoon of lemon juice. Form a ball of dough, knead until smooth.
Roll out half of the dough between two sheets of parchment into a rectangle measuring about 30 x 15 cm.
Cut the layer into 5 x 2 cm biscuits, transfer the biscuits to baking sheets.
Bake for 20-25 minutes, transfer to a wire rack to cool. So bake all the cookies.
For the glaze, mix the remaining powder and the required amount of lemon juice (1-2 tablespoons). Pour the icing over the cookies. Sprinkle with lemon zest if desired.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.