Ginger Shortbread

Preheat the oven to 150ºC (300ºF) and grease an 18cm/23cm flan tin well. Place the butter and sugar in a large bowl and beat until light and fluffy.

Add in the crystallized ginger, ground ginger, and flour. Mix on a low speed until well incorporated. The dough will be very crumbly; this is fine. Tip it into the tin and then squash it down with a wooden spoon/spatula until smooth and level.

Score the shortbread with a sharp knife into 8 segments and place in the oven. Bake for 50-55 minutes until firm to touch and lightly browned.

Leave to cool in the tin for 20 minutes and then take it out of the tin to cool completely on a wire rack. Whilst the shortbread is still warm, cut it fully into the 8 segments.

Will keep in an airtight container for 4-5 days.

Recipe adapted from Sunset, November 2003.