• 1 cm cube of Ginger
  • 125g butter
  • 50g caster sugar
  • 175g plain sifted flour
  • Extra caster sugar for sprinkling

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Adapted from a shortbread recipe by including finely grated ginger.
These didn’t last long…
Cream the butter and sugar together until light and fluffy.
Add the flour and stir until the mixture binds together. Turn onto a lightly floured board and knead until smooth.
Roll out into a rectangle shape and place on a greased baking sheet. Score deeply into small rectangles with a sharp knife, pricking each one well with a fork.
Dust with caster sugar and bake in a preheated oven for 40-45 mins. 160 C (325F), gas mark 3.
Remove from oven, leave on baking sheet for approx. 5 mins, then transfer to a wire rack to cool completely.