Ginger Shortbread

2 c All-purpose flour
1 c Dark brown sugar
2 tb Ground ginger
1 ts Baking soda
1 c Soft butter

Preheat the oven to 350 degrees; get out two 8 " round cake pans. Stir the dry ingredients together and knead in the butter thoroughly. Divide the dough in half and press each half into one of the cake tins. Prick well and score into narrow wedges with a knife (don't cut completely through). Bake 40-45 minutes until lightly browned around the edges. Let cool in the pan briefly; then remove to wire racks. Separate the wedges and store air-tight.

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