Method: Sift the flour and salt together, then gently and gradually rub in the butter until mixture resembles fine breadcrumbs. Mix in the sifted sugar and knead into a smooth ball (do not over knead the mixture as it will not be short). Roll out to 1/2 in/1 cm thick on a floured surface and place in a baking tray lined with greaseproof paper. Crimp the edges with your fingers and prick all over with a fork.

Preheat your oven to 300°F/150°C/Gas Mark 2 and bake towards the base of the oven for 1 hour or until golden brown. Cool on a wire rack.

Icing: To make the icing, heat all the icing ingredients together in a small saucepan and blend well until melted. When smooth, pour over the warm shortbread and cut into slices.

Note: To make the more traditional shortbread, omit the ginger icing. Sprinkle instead with caster sugar while still hot or take a look at Scottish Recipe for Shortbread.