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Ingredients
- 250 g butter, softened
- ½ cup icing sugar, sifted
- 2 cups plain flour, sifted
- 1 teaspoon ground ginger
- ⅓ cup chopped crystallised ginger
Method
1. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Fold in sifted flour and gingers; mix well.
2. Press dough into a ball. Knead until smooth. Pat dough into an ungreased 23 cm square tin or shape into a round about 1 cm thickness on a baking tray. Pierce well with a fork. Score into fingers or wedges.
3. Bake at 150°C for 40–45 minutes, or until lightly browned. While still warm, cut into wedges. Cool on tray for 2–3 minutes.
