Slow-Baked Ginger Shortbread Cookies

Ingredients

• 175g Caster Sugar
• 175g Butter
• 175g Self-Raising Flour
• 1 Tbsp Ground Ginger

Method

1. Chop the butter and place it in a food processor with the sugar, flour, and ground ginger.

2. Process until the mixture just starts to come together and resembles a soft pastry dough.

3. Turn the dough out and shape into a log (or divide into two smaller logs for easier handling).

4. Wrap and chill in the fridge for 30 minutes to firm up.

5. Preheat the oven to 120°C fan and line a baking tray.

6. Slice the chilled dough into 11–12 slices per log and place on the tray, leaving space between each biscuit as they will spread.

7. Bake for 1 hour 20 minutes, until pale golden and crisp.

8. Allow to cool completely on the tray to firm up.