Ginger Shortbread

Recipe from What's For Lunch, Honey?     


250g butter, room temperature
250g all-purpose flour
60g powdered/confectioner's sugar
1 teaspoon ginger powder
75g candied ginger, chopped


Preheat the oven to 150 degrees C. Prepare a square baking tin (23cm x 23cm) by lightly buttering it and lining it with baking paper.

In a bowl beat the butter using a wooden spoon until soft. Add the sugar and then whisk with a handheld electric beater until mixture is smooth and creamy.

Sieve the flour and ginger powder into the creamed butter and fold in until incorporated. Add the candied ginger and with the wooden spoon mix gently.

Transfer the dough into the prepared tin and either with the wooden spoon or your hands even and spread the dough to the sides of the tin.

Using a serrated knife gently cut the dough, making sure not to cut all the way through, into fingers or squares.

Bake in the oven for 40-45 minutes, turning the tin around about halfway through the baking time. Make sure that the shortbread does not brown. If you notice it browning then place a sheet of baking paper over the top and reduce the heat slightly.

Take out of the oven and then cut the shortbread along the marked cuts while the dough is still warm. Allow to cool in the form for approx. 5 minutes then transfer to a rack to cool completely.