In a mixer, combine butter and sugar on a high speed for around 5 minutes. This will cream together and have a smooth constancy once complete.
Mix flour with cardamom powder, ground ginger and a pinch of salt. At a low speed, slowly add to mixer.
Once combined, use your hands to work the mix into a firm paste. Use a little extra flour to roll the paste out into desired shape. This will resemble a cylinder to be cut into slices later.
Wrap in clingfilm and transfer to fridge for half an hour.
Slice into individual biscuits and place on a thin baking tray lined with baking paper.
Bake at 160 degrees for 15 minutes.
To check, turn over a biscuit to ensure the bottom is golden brown.
Once cooked, remove from oven and sprinkle with castor sugar.
Enjoy with cup of English breakfast tea.
Prep time: 20
Cook time: 15
90g Plain flour
30g Castor sugar
1tsp Ginger powder
1/2 tsp Ground cardamom
Pinch of salt