- Heat oven to 150 degC fan bake. Lightly grease a 23cm round tart tin. Place softened butter and sifted icing sugar in a bowl and beat to combine.
- Stir in flour and ginger and then mix together with your hands, as you would for pastry. When the mixture holds together mix in the chopped crystallised ginger.
- Press mixture into prepared tin. Prick all over with a fork, right through to the bottom of the dough. Bake for 45 to 50 minutes or until golden brown. While it's still warm, cut the shortbread into wedges.