Yummy! Exactly what I was looking for. This is very flaky and rich with just enough bite from the ginger. Next time I will try browning the butter but, since I'd made another brown butter shortbread this year, it seemed overkill. I used the moist Australian candied ginger and it chopped really easily with the flour in about 15 seconds. Baked for 35 minutes in glass pie plates and it was cooked to golden. UPDATED: This time I browned the butter and the shortbread was even better. This stuff is gold. It is quite fragile though. As can be seen in the photo, I probably should have pressed it even more firmly into the pan as it crumbled a little as I cut it. But who cares? It was heaven to eat.