Shortbread biscuits with a hint of ginger

Makes 20 biscuits

(LISA BARBER)

These are delicate little biscuits that work well with the rhubarb. The dough freezes well, so use as much or as little as you like.

8oz/250g unsalted butter
4oz/125g caster sugar
11/2lb/750g plain flour
1 scant tsp powdered ginger

Heat the oven to 180C/350F/Gas4. Butter a large baking tray. Cream the butter until pale and smooth and gradually add the sugar, beating until light and fluffy. Sift the flour with the powdered ginger and work in. Lightly knead for five minutes to form a dough – it should be smooth.

Divide the dough in half and roll each half into the shape of a fat sausage. Roll in parchment paper and chill in the fridge for half an hour. Slice into half-inch-thick rounds and lay evenly spaced on the baking tray, allowing enough room for each to spread slightly.

Bake on the middle shelf for five to eight minutes or until the edges are slightly brown. The biscuits will still be slightly soft. Remove and cool on a wire rack; the biscuits will firm as they cool. Serve with the rhubarb and cream.