Ginger Shortbread

• 1 stick Butter
• 5 Tablespoons Caster Sugar, Divided
• 2 teaspoons Crystallized Ginger, Minced
• 1/2 teaspoons Ground Ginger
• 1-1/4 cup Plain Flour

1. Preheat the oven to 150u0b0C (300u0b0F) and grease an 18cm/23cm flan tin well. Place the butter and sugar in a large bowl and beat until light and fluffy.
2. 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.
3. 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.
4. 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.
5. Will keep in an airtight container for 4-5 days.
6. Recipe adapted from Sunset, November 2003.

butter, caster sugar, ginger, ground ginger, flour

Taken from tastykitchen.com/recipes/breads/ginger-shortbread/ (may not work)