Stem ginger cookies

This is the perfect companion for rhubarb posset.

Beat the butter and sugar together. Fold in the flour, a pinch of salt and ginger. Mix until it resembles soft breadcrumbs, then pull the mixture together by hand.

Turn it out onto a lightly floured work surface and knead briefly to form a flat round.

Break off walnut-sized pieces of the dough and, using lightly floured hands, roll into balls.

Place these on a baking tray, flatten each ball by lightly pressing a fork on top of it. The cookies spread when cooking, so make sure to leave room between each one. Bake for 15-20 minutes.

Cool on a wire rack. Serve with a dusting of icing sugar.