Herdy's Ginger & Lemon Shortbread Sandwiches

Oh, the weather outside is frightful, but these Herdy shortbreads are sooo delightful!

Herdy Lemon and Ginger Shortbread Sandwiches

These warming ginger and tangy lemon shortbread sandwiches are the perfect winter treat. Made with ginger buttercream and lemon curd, sandwiched between two Herdy shortbread ovals, drizzled with white chocolate and finished with a twist of lemon zest. Delicious!

  • Makes 7 sandwiches
  • Takes approximately 30 minutes
  • Rating, easy


  • 1 large tin of Herdy shortbread
  • 80g softened butter
  • 130g icing sugar
  • 3 tsp ginger syrup
  • 50g lemon curd
  • 40g white chocolate
  • Zest of 1 lemon


1. Take a teaspoon of lemon curd and spread it evenly across half of your shortbread ovals (Herdy side up). Then pop these into the fridge for 10 minutes to help firm the curd.

2. Meanwhile, place your room-temperature butter, icing sugar and ginger syrup in a bowl and mix together until the mixture is light and fluffy. For an extra kick, you could try adding some finely chopped stem ginger to your buttercream mix.


TOP TIP: Add a couple of tablespoons of milk if you find the mixture too stiff.


3. Gently pipe or spoon your buttercream mixture on top of the lemon curd, approx 1cm thick. Place a second shortbread oval on top and press down gently to create your sandwich. 

4. Gently melt the white chocolate in the microwave or a bain-marie. Drizzle a zigzag pattern of the melted chocolate across the top of your shortbread sandwiches (be careful not to cover Herdy’s smile) and then scatter with lemon zest.


5. Once you have completed all your shortbread sandwiches, place them into the fridge for an hour to help the mixture set. Then enjoy!

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