Pre-heat the oven to Gas mark 4, 180°C, fan 160°C.
Cream the butter, sugar, grated and ground ginger together until smooth. Add the flour a little at a time and gradually bring the mixture together until you have a soft dough.
Turn out the dough onto a lightly floured surface and roll or pat out to a circle about 1cm (½in) thick.
With a sharp knife or pastry cutter, cut into eight pieces. Transfer to a non-stick baking sheet, place a small piece of stem ginger on each one and sprinkle with a little caster sugar. Bake for 10 minutes or until light golden.
Remove from the oven and cool on a wire rack. Serve when ready.
You will only need 1 teaspoon of fresh ginger for this delicious recipe so don't be tempted to use more as it will make your dough too soft.
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