Chocolate and ginger shortbread from ‘Helen Jackson’s Kitchen’
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 150C. 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.