Ginger shortbread biscuits

Method

1. In a mixing bowl, cream the butter until pale and fluffy. Sift over the flour, ginger, sugar and cornflour and beat well. Beat in the vanilla.
2. Turn out onto a piece of cling film and shape into a roll about 5cm in diameter. Wrap up and chill for 2 hours or until firm enough to slice.
3. Preheat the oven to 190°c/fan170°c/gas 5. Cut the dough into 12 x 5mm-thick slices. Place, spaced apart, on a buttered baking sheet and bake for 10 minutes, until golden.
4. Cool on a wire rack, dust with icing sugar and serve with orange scented wine jellies, or with afternoon tea or coffee.