zoom Ghanaian spiced shortbread

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    Ghanaian spiced shortbread

    by Zoe Adjonyoh

    • Preparation time: 15 minutes + chilling
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30-35 minutes + chilling

    Makes: about 16 biscuits (with extra spice mix)


    For the spice mix
    1 tbsp ground allspice
    1 tbsp coarsely ground black pepper
    1 tsp ground or freshly grated nutmeg
    1-2 tsp ground cloves
    1 tsp ground cinnamon
    1 tsp ground ginger

    For the shortbread
    125g butter, at room temperature
    55g caster sugar
    180g plain flour, plus extra for dusting
    1 tbsp spice mix (from the above mix)
    Icing sugar, for dusting (optional)  


    1. Mix all the ingredients for the spice mix together in a bowl. Store in an airtight container until needed, or for up to 1 month.

    2. Beat the butter and sugar together in a bowl until pale and fluffy. Mix in the flour and 1 tbsp of the spice mix until you have a smooth dough.

    3. On a lightly floured work surface, gently roll the dough out to a 26x20cm rectangle, about 1 cm thick. Cut into 16 bars, or into your desired shapes using cutters. Place on a parchment-lined baking tray, sprinkle with icing sugar, if liked, and chill for 20 minutes.

    4. Meanwhile, preheat the oven to 190°C, gas mark 5. Bake the shortbread for 15-20 minutes or until pale golden. Cool on a wire rack and, if liked, sprinkle with extra icing sugar once cooled.

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