This gingerbread has a shortbread texture, with a slight chewiness!
It's best eaten on the day as it goes a little hard by the next day.
Baking Tin - 20 x 30cm
450g Plain Flour
225g Butter at room temp
225g Soft Brown Sugar
2tsp Ground Ginger
1tsp Bicarb of Soda
1tsp Cream of Tartar
Mix together all the dry ingredients.
Preheat your oven to 150c
Rub in the butter with your fingers, this will take around 5-10minutes to make sure it's fully incorporated.
You should then be able to press the mixture into the tin with the back of a spoon.
Bake for 45 minutes until golden.
Leave the gingerbread cool before cutting it.