An electric whisk makes these biscuits very quick and easy to make.
Preheat the oven to 150°C/300°F/ gas 2. In a bowl, beat the butter with the sugar until pale and light. Sift in the flour and ground ginger, then whisk to incorporate.
Bake for 50–60 minutes, when they will be crisp and golden brown. Use a spatula to remove them to a wire rack to cool. If given the opportunity, they keep for a week in an airtight tin before going soft, but can be crisped back to life with 10 minutes in a low oven.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.