Ingredients
- Makes about 30
- 225g soft butter
- 125g icing sugar
- 275g flour
- A pinch of salt
- 50g crystallised ginger, finely chopped (you should find it in supermarket baking sections)
This is the perfect companion for rhubarb posset.
Beat the butter and sugar together. Fold in the flour, a pinch of salt and ginger. Mix until it resembles soft breadcrumbs, then pull the mixture together by hand.
Turn it out onto a lightly floured work surface and knead briefly to form a flat round.
Break off walnut-sized pieces of the dough and, using lightly floured hands, roll into balls.
Place these on a baking tray, flatten each ball by lightly pressing a fork on top of it. The cookies spread when cooking, so make sure to leave room between each one. Bake for 15-20 minutes.
Cool on a wire rack. Serve with a dusting of icing sugar.
