Chocolate and Ginger Shortbread from ‘Helen Jackson’s Kitchen’

Listener 11/6/2011

Lauraine Jacobs

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Shortbread is glorious when it melts in your mouth and this chocolate and ginger version will not disappoint.

Beat the butter and sugar until pale and creamy.
Add the combined flours and mix well to form a dough. Mix in the ginger and chocolate bits. Roll the dough into 2 rectangular logs. Cover in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 150 degC. Line a baking tray with baking paper. Cut the logs into 1cm slices and place on the cold lined tray.
Bake for 20 minutes until firm but still pale. Cool on a wire rack and store in an airtight container.