Shortbread with ginger

Ingredients for 2 servings:

• 220 g butter (soft)
• 1 tsp salt
• 155 g sugar
• 1 tsp vanilla extract
• 350 g flour
• 50 g candied ginger

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 180°C and line a 24cm springform pan with baking paper. Mix the softened butter with the salt, sugar and vanilla extract. Chop the candied ginger with about 100g of the flour in a mixer until as finely chopped as possible (about 1 minute). Stir the rest of the flour into the butter/sugar mixture. Then knead the flour and ginger until everything is well combined. Divide the dough; there is enough for two 24cm springform pans. Shape one half into a ball, flatten it slightly and place it in the springform pan. Line the base with it, making sure the surface is as smooth as possible. It is best to smooth it out with a small rolling pin (but this is not necessary). Then pierce it several times with a fork and bake in the preheated oven for about 20-25 minutes. The dough should still be light in color and have a light brown color around the edges. Take it out and let it cool briefly. Then turn out the dough in half onto a work surface and cut into 8 pieces using a pizza cutter or a sharp knife. This should be done while the dough is still warm. Then let the individual pieces cool completely on a wire rack. Proceed with the second half of the dough in the same way as with the previously baked one.