Ginger Thins Recipe

Directions:

1. Using an electric whisk, beat the ground ginger with the zest, butter, icing sugar, salt and egg until smooth and light. Add the flour and knead in with your fingers, then add the walnuts and mix until evenly combined. Shape the dough into a sharp-cornered bar about 5cm wide and high by about 20cm long, wrap tightly in clingfilm and chill for two to three hours, or overnight.
2. When you want to bake the biscuits, preheat the oven to 170C (150C fan-assisted)/352F/gas mark 3. Cover a baking tray with nonstick paper or foil, unwrap the dough and cut into 1/2cm thick slices. Lay these on the lined tray 2-3cm apart and bake for 20 minutes until barely golden.