Very Gingery Shortbread

This shortbread is one of the best shortbread i think iv ever had!! with the spiciness from the ground ginger and the sweetness from the stem ginger just makes these little cookies soooo good!! These are just lovely served on their own or with a cup of tea. 

Very Gingery Shortbread 
adapted from Hearty Food

120g butter, at room temperature
60g golden caster sugar
130g plain flour
40g rice flour
2 level tsp ground ginger
Pinch of fine sea salt
4 balls stem ginger, chopped
Demerera sugar, to finish

Preheat oven to 150C.
Cream the butter and sugar together in a bowl using a wooden spoon until light and fluffy.
Sift in the flour, ground rice and ginger. Add the chopped ginger and a pinch of salt if using unsalted butter. Stir gently to combine then use your fingers to bring together and form a dough.
Tip out onto a lightly floured surface and roll the dough into a sausage, about 5cm/2in in diameter. Wrap in cling film and chill in the fridge for at least 30 minutes to let the butter set. 
Cut into 1cm rounds and place on a baking sheet lined with parchment – ensure ensure the biscuits are not too close together.
Bake for about 25 minutes until lightly golden. Leave for a few minutes then sprinkle with demerera sugar. Then using a spatula transfer onto a wire rack
to cool.

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