Ginger & Almond Shortbread


100g butter

50g caster sugar

75g plain flour

75g ground almond

1 tbsp ground ginger

1 stem ginger

Heat the oven to 190C/375F/Gas 5.
Beat the butter and the sugar together until smooth.
Stir in the flour, ground almond, ginger and stem ginger to get a smooth paste. 
Pinch off and roll into rounds with your hands and place onto a baking tray. Use a fork to create pattens.
Bake in the oven for 10 minutes, or until pale golden-brown. Set aside to cool on a wire rack.