1. Cream butter and sugar until light and fluffy.
2. Add ginger, cinnamon and hazelnuts.
3. Fold in sifted flour and salt and gently mix to a firm cookie dough.
4. Press dough into a long even sized log on a sheet of baking paper. Wrap and refrigerate until hard. Store in the fridge for up to 10 days, or freeze and slice as needed.
5. To cook, slice log into individual cookies approximately 1cm thick, lay out on baking paper on a baking tray and bake at 180C for 10-15 minutes until golden. Cool and store in an airtight container.
6. To serve, add a little ground ginger to icing sugar and dust over cookies.

Makes plenty. 

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