Ingredients:
11 tbsp unsalted butter, softened and diced
1⁄2 cup sugar
1 1⁄2 cups all-purpose flour, sifted, extra for dusting
1 tsp ground ginger
2oz (50g) crystallized ginger, finely chopped
1 large egg yolk
1 tsp pure vanilla extract

Method:
1 Preheat the oven to 350°F (180°C).

2 Combine the butter, sugar, and flour in a bowl, or in the bowl of a food processor fitted with a blade, and rub or process together until the mixture forms fine crumbs. Stir in the ground and crystallized gingers.

3 Add the egg yolk and vanilla extract, and bring the mixture together into a dough.

4 Turn out onto a lightly floured work surface and knead it together briefly to form a smooth dough.

5 Flour the dough and work surface lightly, and roll it out to 1⁄4in (5mm) thick. Cut out cookies with the cookie cutter and transfer them to several non-stick baking sheets.

6 Bake in the oven for 12–15 minutes until they are golden brown at the edges. Leave on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

7 STORE The cookies will keep in an airtight container for 5 days.

Crystallized Ginger Cookies