Ingredients:

• 200g unsalted butter, softened
• 90g caster sugar
• 260g plain flour
• 40g rice flour, ground rice or cornflour
• ½ tsp ground ginger
• A good pinch of salt
• 4 balls stem ginger

Method:

1. Leave your butter out for a few hours, covered and somewhere warm.
2. Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer until creamy. Gradually beat in the sugar and continue to beat thoroughly until the mixture looks paler and fluffy.
3. Sift the flour with the rice flour or ground rice or cornflour, ground ginger and salt into the bowl. Add the chopped stem ginger and work all the ingredients together with your hands until thoroughly combined.
4. Form the dough into a log shape about 20cm long and wrap in clingfilm. Chill for 20 minutes or until firm.
5. Preheat the oven to 170°C/325°F/gas 3. Unwrap the log and slice across into 20 rounds using a large sharp knife. Arrange slightly apart on the prepared baking sheets (bake in batches if necessary).
6. Bake for about 20 minutes or until firm but not coloured. Remove from the oven and sprinkle with caster sugar, then leave on the baking sheets to cool and firm up for a couple of minutes.
7. Transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within a week.