2 T. crystallized ginger, finely chopped (optional)
Preheat oven to 325° F. Lightly butter and flour two 9-inch round cake pans.
In a large bowl, toss together the flour, sugar, ginger, soda and salt. Blend in
butter with your fingers or a pastry blender until mixture forms fine crumbs. If
desired, add crystallized ginger.
Press mixture into the two prepared pans to form a smooth, even layer. Prick
surface all over lightly with a fork.
Bake in a preheated oven for 40 to 45 minutes until edges are lightly browned.
Let cool in the pan for 5 minutes, then cut into narrow wedges and cool on
racks. Store in an airtight container.
Serve topped with summer fruits such as berries, rhubarb compote or peaches, and
add a topping of lightly sweetened whipped cream or yogurt.
