Ingredients:

• 1 cup (2 stick) unsalted butter, softened
• 1 cup firmly packed brown sugar
• 1 large egg
• 2 tablespoons grated peeled fresh ginger
• 2 1/4 cups all-purpose flour
• 2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1 baking powder
• 1/4 teaspoon ground pepper
• 1/4 teaspoon ground cloves
• Smidgen of ground nutmeg
• Smidgen of ground cardamom
• Pinch of salt

Method:

1. With an electric mixer, cream butter and sugar until smooth. Add egg and fresh ginger and beat well.
2. In a separate bowl, whisk together flour, spices, and baking powder.
3. Gradually add the dry ingredients to the butte4 mixture, beating until well combined.
4. Roll dough into a log shape and chill in the freezer at least 30 minutes or longer in the refrigerator until firm.
5. Preheat oven to 350°F (180°C).
6. Cut the dough log into thin slices and place the cookies on a parchment lined baking sheet.
7. Bake for 8-10 minutes watching closely if cut very thin.
8. Let cool on baking sheets. These biscuits can be stored in an air-tight container for up to 1 week.
9. Serve cooled biscuits with a your favorite warm beverage or a cool glass of milk. Enjoy!