Ginger Shortbread

Sue Mist, one of our old family friends made this after Melanie died and it was so amazing we all asked for the recipe. Here it is.

INGREDIENTS

250 g butter

1 cup icing sugar

1 cup cornflour

1 ¾ cups plain flour

½ cup finely chopped crystallised ginger.

METHOD

Preheat oven to 150 deg. Beat butter & icing sugar until light & fluffy. Add cornflour, flour and ginger & mix well. Tip mixture onto lightly floured bench and knead for 5 minutes until smooth. (I knead on slow speed in the cake mixer).

Mixture is quite soft so I put in fridge for half hour which makes it easier to handle. Roll into four 1.5 cm logs (for small pieces and cut into 1 cm thick slices. Place on a cold tray. Prick with a fork. Bake for 25 minutes until cooked but still pale. Makes 60 small pieces

In my oven = 140 deg for 20 mins on fan bake.