Ingredients:

  • 1 cup (225g) unsalted butter, cold and cubed
  • 2 cups (250g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 tablespoon (6g) ground ginger
  • ¼ teaspoon (1.5g) salt
  • ¼ teaspoon (1.2g) ground cinnamon

Instructions:

  1. Combine the flour, sugar, ground ginger, salt, and cinnamon in a bowl. Add the cold, cubed butter. Pulse in a food processor or mix on low speed until the mixture resembles coarse sand with a few pea-sized lumps remaining. Stop immediately once combined to avoid over-mixing.
  2. Transfer the sandy dough to a piece of plastic wrap. Using your hands, press the dough firmly into a cylinder (log) roughly 2 inches in diameter. Twist the ends of the plastic wrap tight, like a candy wrapper, to compress the dough and remove air pockets.
  3. Chill the dough log in the refrigerator for at least 30 minutes until firm.
  4. Preheat oven to 325°F (160°C). Unwrap the chilled log and slice into discs approximately ¼ inch thick.
  5. Place slices on a parchment-lined sheet, spacing them ½ inch apart. Bake for 12–14 minutes until the edges are just barely golden and the centers are set.
  6. Remove immediately to cool on the pan for 5 minutes before transferring to a wire rack.