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Holding a bitten walnut ginger shortbread between two fingers

Walnut and Ginger Shortbread

A melt-in-the-mouth shortbread cookie with crystalline ginger
Prep Time 20 mins
Cook Time 20 mins
Chilling Time 4 hrs
Total Time 40 mins
Course Dessert
Servings 6 servings


  • 1 Stick Butter room temperature
  • 1/2 Cup Walnut Flour
  • 1/2 Cup Crystallized Ginger chopped into tiny bits
  • 11/4 Cup All purpose flour
  • 1/4 Cup Corn Flour
  • 1 egg yolk room temperature
  • 1/2 tsp salt
  • 1 cup Powdered Sugar


  • In a bowl, combine the sugar, ginger, walnut flour, all-purpose flour and corn flour with salt.
  • Cream the butter and the egg yolk together until fluffy. 
  • Add in the flour mixture, about 2 tbsp at a time, and mix gently. Don't mix too much so that the cookie remains flakey.
  • When flour and butter mixture is incorporated, pour the dough on parchment paper and gently roll into a log. 
  • It is time to chill the cookie dough. I prefer to have the dough in the refrigerator for at least 12 hours but four hours is the recommended minimum. The dough would last in the freezer for a couple of months. If you freeze, bring out cookie dough into a refrigerator at least a couple of hours before baking.
  • When it is time to bake, preheat oven to 300F.
  • To bake the walnut ginger shortbread, cut the log into 1/4 inch thick coins. Place on a baking tray, preferably lined with parchment paper or a silicone mat. 
  • Bake in the oven for about 20 minutes. The shortbread can be baked longer if you prefer a bit more color on the cookies.
Keyword Cookies, ginger, shortbread, walnut