2 C. all-purpose flour

1 C. dark brown sugar

2 T. ground ginger

1 t. baking soda

1 pinch salt

1 C. butter, softened

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.

Makes 32 wedges.