Makes approximately 22. Keeps 2 weeks in an airtight container; freeze 3 months

Method: Preheat the oven to Gas No 5 (375 F/190 C). Have ready an ungreased tin measuring 12 x 8 x 1 inches (30 x 20 x 2.5 cm) deep.

Food processor method: Put all the ingredients (except the ginger) into the food processor and pulse until they are just beginning to cling together in tiny lumps. Tip in to a bowl and stir in the chopped ginger, then gather the mixture together and knead into a smooth dough.

By hand: Rub the butter (cut into 1 inch/2.5cm chunks) into the dry ingredients

until the mixture is beginning to cling together in tiny lumps, then stir in the ginger, rinds, and egg yolks and knead to a smooth dough.

Using either method: Press the dough into the tin with the fingers in as even a layer as possible, then press down with a slightly smaller tin so that the surface of the dough is completely smooth.

Bake for 10 minutes, then turn the oven down to Gas No 3, (325 F, 160 C.) and bake for a further 25-30 minutes until the shortbread is pale gold.

Put the tin on a cooling tray for 10 minutes then scatter lightly with caster sugar and cut into fingers approximately 2 inch x 1 inch (5 x 2.5 cm) Remove from the tin, and when quite cold, store in an airtight container.

The Jewish Chronicle

Mm-formatted by Petra <phildeb@gmx. Net>