• 250 grams cold butter

• 3/4 cup icing mixture/sugar (120 grams)

• 2 cups (300 grams) plain flour

• 1 teaspoon ground ginger

• 1 teaspoon mixed spice (pumpkin spice)

• 1 tablespoon rice flour

• 20 grams uncrystallised ginger pieces

• 1/4 teaspoon salt

• 40 grams Raw sugar to sprinkle on top

1. Line a 20cm square baking tin with baking paper, or spray it with cooking oil.

2. Dump the butter, icing mixture, plain flour, ground ginger, mixed spice, rice flour, uncrystallised ginger pieces and salt into the food processor. 

3. Whizz until it looks like fine breadcrumbs which clump/press together when you squeeze some between your fingers. Don’t over mix to a paste. Although if you accidentally do this don’t worry it’s not a disaster.

4. Pour the mixture into the prepared baking tin. Using your fingers or the back of a metal dessert spoon spread the mixture evenly into the base of the tin and flatten it as much as possible. 

5. Evenly sprinkle the raw sugar over the top of the shortbread.

6. Place in the fridge and chill for about 20 minutes.

7. Preheat the oven to 150ºC.

8. Remove the shortbread from the fridge and place it in the oven. Bake for 50-60 minutes. It should be lightly golden. If it’s still a little soft, that’s ok.

9. While the shortbread is hot/warm score the top of the shortbread using a sharp knife. I cut through the middle in one direction and then rotate the tray 90º and cut in the opposite direction about 6 rows.

10. Allow the shortbread to completely cool in the tin. Don’t be tempted to lift a piece out while it’s hot. It’ll just be a crumbly mess. Trust me I’ve tried.

Enjoy xx