Deliciously buttery, very short, spiced ginger shortbread, ideal for a wee Christmas treat!
This is very crumbly shortbread as opposed to more traditional, harder, gingerbread!
You can sub the butter for Flora plant butter to make it vegan and as the predominant flavour is ginger, the taste is almost identical.

RECIPE

• 100g Plain flour.
• 50g Gluten free flour.
• 50g Caster sugar.
• 3tsp Ground ginger.
• 1tsp Ground cinnamon.
• 110g Butter or Flora plant butter to make it vegan.

METHOD

• Put all the ingredients bar the butter in a blender.
• Chop the cold butter into small cubes and add to the blender.
• Shake to cover the butter and then blitz until fully combined into a dough. It will go like wet breadcrumbs.
• Chill for half an hour in the fridge.
• Pre heat the oven to 180c.
• Line some baking trays with grease proof paper.
• Roll the dough to 4mm and cut your desired shapes.
• Bake for 8 – 10 minutes.
• You will smell the ginger when they are nearly done!
• Take out and place on a cooling rack when they have started to brown up round the edges.