Crumbly Ginger Shortbreads

Who doesn't like biscuits?  Crumbly ginger biscuits are my current favourite especially when they are made with preserved stem ginger. These aren't the traditional gingernuts but something different as they arfe light and buttery with a hint of ginger in the shortbread and a punch of it in the chunks of stem ginger.

You will have all of the ingredients in your store cupboard so let's get on.

To make approx 12 biscuits.

110g butter
70g castor sugar
1 large egg yolk
200g plain flour
pinch of salt
1 tsp ginger powder
80g chunked preserved stem ginger

Heat the oven to 180C.

Cream the butter and sugar. Doesn't need to be too light. Beat in the egg yolk.
Mix in the chopped stem ginger.
Gradually add the flour, salt and ginger powder and mix until the mixture all comes together in a firm lump.
Roll into a log shape about the size that you want your finished biscuits. About 6cm is good. Wrap and chill in the fridge for about half an hour.
Remove from the fridge and slice into medallion shaped biscuits. They should be about 1 cm thick.
Place on a baking sheet and cook for about 20 minutes. Check on the cooking as not every oven is the same. You will want them a light golden brown.
Cool until they become crisp and enjoy with a nice cup of tea. What else?