Ginger Shortbread

Everyone loves shortbread and these delicately spiced biscuits with stem ginger cooked in syrup are a crowd favourite.

Prep:
5 mins plus chilling time
Cook:
20 mins
Serves:
40 various shaped biscuits

Ingredients

225g butter

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

Method

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