Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: first of all beat the butter in a bowl with a wooden spoon to soften it then beat in the sugar followed by the flours. work the ingredients together with the spoon then finish off with your hands till you have a dough that doesn't leave any bits in the bowl. next transfer the dough to a flat surface a roll it out lightly to a round then transfer the round to a 8 inch flan tin. lightly press the mixture evenly into the tin . now you must prick the shortbread all over with a fork or it will rise in the centre. bake for about 1 hour (gas 2 / 300f /150c).

Target recipe: cream the 4 ozs butter with the sugar. combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture. put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 f (170 c) for about 40 minutes or until done. while the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth. pour the icing over the hot shortbread and let it cool a little. when the icing has cooled a bit, decorate the top with pieces of candied ginger. cut shortbread into shapes (wedges or rectangles). cool completely before removing from pan. *note:you may leave out the candied ginger- some may find it too spicy, especially children.