This is one of my favourite things to bake (and eat!) and is actually referenced in Diary of a Submissive as such. I am usually quite generous with the ginger, as I enjoy a little bit of fiery bite to my biscuits. You can be less heavy handed (or even remove it completely).
• 125g/4oz butter (at room temperature)
• 55g/2oz caster sugar
• 180g/6oz plain flour (sifted)
• 28g/1oz crystallised ginger, roughly cut into small pieces
• Optional pinch of ground ginger
1.Beat together the butter and sugar until smooth.
2.Stir in the flour to get a smooth paste.
3. Stir in the crystallised ginger, and the pinch of ground ginger if you’re using it.
4.Empty the mixture onto a piece of cling film, and roll it into a fairly fat sausage shape, using the clingfilm to minimise how much you handle the mix – if you touch it too much it’ll end up very short and your biscuits will turn out really crumbly. Wrap it up and chill it in the fridge for half an hour or until very firm. Meanwhile preheat the oven to 190C/375F/Gas 5.
5.Unwrap your shortbread sausage and cut 1cm slices out of it, to make around 12-14 round shortbread biscuits. Put them evenly (and with some space between them) on a baking sheet lined with baking parchment.
6. Bake for 15-20 minutes or until a very pale golden brown color is achieved. Transfer from pan to rack and allow to completely cool.
Enjoy with a fabulous cup of tea or coffee!
*Note: You may also sprinkle tops of cookies with additional sugar before baking to add a little sparkle and crunch.