Ingredients

FOR THE SHORTBREAD

  • 125g soft unsalted butter

  • 150g plain flour, sifted

  • 1 tsp ground ginger

  • 55g caster sugar, plus extra for sprinkling

Method

  1. Mix the butter with the flour, ginger and a pinch of salt, until it looks like breadcrumbs. Stir in the sugar and bring the dough together in a ball.

  2. Roll the dough into a sausage shape about 6cm in diameter, and wrap in clingfilm. Chill for at least 30 minutes to rest the dough.

  3. Preheat the oven to 180°C, fan 160°C, gas 4. Unwrap the dough and slice into 1cm-thick biscuits.

  4. Arrange on a lined baking tray and bake for 16 minutes until pale gold and lightly crisp. Sprinkle with a little extra caster sugar, cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.

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