Preheat oven to 350°F. Place oats, ginger salt and sugar into food processor and pulse until oats are coarse flour.
Add butter in chunks and all purpose flour. Pulse until comes together in soft dough.
Turn out onto greased baking sheet or 11x7' pan. Pat into layer about 1/2 inch thick. Score cutting through in 12-16 pieces, but leave intact.
Bake in 350°F oven 35-45 min until edges are a moderate brown color.
Remove and cool about 5 minutes. Cut along scored lines and remove pieces to a cooling rack.
Store in container. This shortbread makes a nice crumb crust. Feel free to leave out ginger, add lavender, or other spices. Can also be made savory: leave out the sugar and put in spices or herbs of choice. Form into a log and refrigerate. Cut into slices for crackers! Bake 10-14 minutes depending on thickness!