Ingredients
Method
1.Preheat oven to 130°C. Line two oven trays with baking paper.
2.Cream the butter and sugar until pale and fluffy.
3.Sift in the dry ingredients and add the lemon zest. Mix well.
4.Tip onto a lightly floured surface and roll into a 5mm- thick square. Cut into any shape you like by hand or use cookie cutters.
5.Remove each with a thin spatula and transfer to the baking trays. Prick with a fork. Add a few pieces of chopped ginger to each, slightly pressing into the dough.
6.Bake for 30-40 minutes until shortbread is a lovely golden colour. Let cool a little, then place on a wire rack to go cold.
Note
- Makes approx 20 pieces.
