Everyone loves shortbread and these delicately spiced biscuits with stem ginger cooked in syrup are a crowd favourite.
Cream the butter and sugar until light and fluffy. Sift in the flour and spices and combine gently. On a lightly floured bench bring together to combine and lightly roll out to 1cm thickness. Sprinkle the ginger over the dough, and gently press in with a rolling pin. Use cutters to cut into shapes (or cut into rectangles or wedges). Put onto baking paper lined baking trays and refrigerate for at least 1 hour.
Preheat the oven to 180°C. Bake for 15-20 mins until lightly coloured. Cool on a wire rack.
125g brown sugar
325g plain flour
½ tsp mixed spice
2 tsp ground ginger
½ cup stem ginger (we used 5-6 pieces of Opies stem ginger) drained and cut into small pieces