Ginger Shortbread

Beat butter, sugar and ginger powder in the machine until light creamy. Add flour and salt and mix only briefly. Now add the ginger in a short pass. Roll out half of the dough between 2 layers of foil or parchment paper to a thickness of 0.5 cm and place in the freezer for 10-15 minutes. Cut the hardened sheet into rectangles, by now it will be softer, prick evenly with a fork, place on a greased tray with a little distance and bake for 25 – half an hour at 150 °C until golden. Do the same with the other half of the dough.

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