Crafts and Life

85g butter
50g sugar
115g self-raising flour
1 tsp ground ginger
50g crystallized ginger

Pre-heat the oven to 160C/325F/Gas Mark 3

Cream together the butter and sugar, mix in the flour, ground ginger and crystallized ginger.  Bring the mixture together and then divide into 12 or 16 portions and roll into balls.

Place the shorties onto two baking sheets, allowing 2.5 cm between them (6 or 8 balls per tray).

Bake for 15 minutes or until golden brown.  Allow to cool on the baking sheets and then transfer to a wire cooling rack.

Taken from Basic Basics Baking Handbook by Margueritte Patten