Steps
- Beat 1 cup of softened unsalted butter with 1¼ cups of sugar until fluffy. Fold in 1½ cups of all-purpose flour.
- Slice ½ cup of candied ginger into thin strips and mix three-quarters into the dough. Beat 2 eggs and mix half into the dough until combined.
- Butter a 9in / 23cm round pan and line its base with parchment paper. Press in the dough and refrigerate for 10 minutes.
- Preheat the oven to 350°F / 175°C. Brush the dough with the remaining egg and scatter the remaining ginger on top.
- Bake for 20-25 minutes, until golden with a slightly soft center. Cool completely in the pan, then remove and cut.