I have mentioned my love for shortbread before, I was brought up on the stuff!
This is another twist on a classic, my Grannie loved crystallised ginger, I think that she would approve of this!
I often makes these as mini biscuits for the lunch boxes, around 2cm diameter. To make the shortbread this size it is easiest to break the dough into four pieces and roll them individually.
220g butter, room temperature and diced
90g caster sugar plus extra for dusting
330g plain flour
70g crystallised ginger
Process or beat the butter and sugar until creamed and light.
If using a processor add the flour and ginger and process until it forms a ball.
If making by hand, chop the ginger finely, add to the butter mix with the flour and combine well.
Cover a piece of cling wrap with a little extra sugar, and form the dough into a sausage, around 4-5 cm diameter, and roll in the sugar.
Wrap the rolled sausage in the cling wrap and pop in the fridge for 2 hours.
Preheat the oven to 170 degrees Centigrade.
Line two baking sheets with baking parchment.
Take the dough out of the fridge and slice into rounds about 5mm thick.
Place the dough on the baking sheets and bake for 25mins until golden.
Allow to cool on a wire rack.