Stem Ginger Shortbread

makes approx 12

100g butter, softened

50g caster sugar, plus a little extra for sprinkling

130g plain flour

20g cornflour/ground rice

1 tsp ground ginger

Pinch of salt

40g chopped stem ginger (drained)

1.  Whizz all the ingredients apart from the stem ginger in a blender until it comes together. Turn the dough out onto a floured surface and briefly knead in the stem ginger.

2.  Roll out to 1cm (½in) thickness; put on a plate in the fridge for 1 hour to firm up.

3.  Cut into 12 fingers or use a cookie cutter to make shapes. Prick the tops with a fork.

4.  Spread out evenly on a baking tray lined with greaseproof paper and bake at 170°C  for 15-20 minutes, until firm but not too coloured. 

5.  Remove from the oven, sprinkle with a little caster sugar and leave to cool for about 5 minutes, before transferring to a rack to cool completely.

I've made this since and added the zest of an orange which is also good.